Don’t you just love Christmas time?  I do!  I get to bake and bake and bake and then bake some more!  I’m finally done with work for the year (I think!) and have been having a great time in the kitchen cranking out neighbor gifts.  I found this recipe for Homemade Cookie Butter in the December 2014 issue of The Food Network magazine and knew I had to give it a try.  It was easy and yummy!  I made Oreo this time around but picked up some Maple Cream sandwich cookies at Costco so those are on my list to try next.  Here are the instructions:

Grind 2 cups chopped cookies in a food processor (I used my BlendTec), then, with motor running, drizzle in 1/3 – 1/2 cup warmed (don’t skip this, it must be warm!) coconut milk (you can find this in the ethnic aisle at the grocery store) until the spread is smooth and thick.  (My cookie butter was a little runny so 1/3 cup coconut milk worked better than 1/2.)  Gradually pulse in up to 2 teaspoons sugar, depending on the sweetness of your cookies.  Store in fridge in airtight container for up to 2 weeks (if it lasts that long!).