Make Danish Butter Cookie Butter
The Royal Blue Jar of Danish Butter Cookies is always a welcome sight. These crunchy buttery friends are a simple holiday treat that requires no decorations (or frosting), and once emptied, makes a great container for storing your embroidery supplies. My only criticism? You cannot propagate cookies to another (different) cookie.
Although cookie butter has been a part of snacks for a while now – thanks Trader Joe’s! – there is actually only one commercially available flavor: speculoos. It tastes great, but the Danish butter biscuits are practically no longer spread – the word “butter” is right in the name. After cooking, you can ask your friends, family, and yourself, “Would you like some butter for your cookies and biscuits?” which is almost as fun to say as “rubber bumpers for baby strollers.”
Butter for cookies with buttercream tastes the same as butter for biscuits but is creamier and can be used for toast, apples, pears, pretzel sticks, and (obviously) cookies. Plus, it’s easy to do it offensively. Aside from the cookies, all you need is half and half.
Danish Butter Cookie Butter
Ingredients:
- 12 Danish Butter Cookies of any shape
- 1/4 cup half and half
Add the cookies and half and half to a food processor bowl and beat until smooth (about a minute), scraping off all sides as needed to get large crumbs. Transfer to a small bowl or jar and serve with fruit, toast, or other cookies. Sprinkle on top if you feel overly whimsical. Danish cookie butter lasts for about a week in the refrigerator.