This one above is cookie butter using snickerdoodle crushed cookies
1/2 pound (8 ounces) sugar cookies or other cookies that will crumble easily (do not use peanut butter or filled cookies) place in food processor and make fine crumbs
1/2 cup vegetable oil
1/2 cup powdered sugar
After you have made the fine crumbs in the food processor add the vegetable oil and water to make a paste using the pulse option on your food processor. Slowly add the powdered sugar. If the cookie butter is not spreadable add a little more water 1 tablespoon at a time until desired consistency.
Refrigerate 30 minutes before serving. Lasts a least a week.
Great on waffles, pancakes, on crackers or on top of ice cream. Many uses for this.