Buzz
A royal blue tin filled with Danish butter cookies is always a delightful sight. These crispy, buttery treats are a simple pleasure during the holidays, requiring no extra decoration (or icing), and once the tin is empty, it makes for a perfect storage container for embroidery supplies. My only minor complaint? You can’t spread these cookies onto another cookie.
Cookie butter has been around for some time now—thanks to Trader Joe’s!—but there's really only one flavor widely available: speculoos. It's a fine flavor, but Danish butter cookies seem made for spreading—they even have 'butter' in their name. When you make your own, you get to ask, 'Would you like some butter cookie cookie butter?' which is nearly as fun to say as 'rubber baby buggy bumpers.'
Butter cookie cookie butter has the same taste as the cookies, but with a creamier texture. It's delicious on toast, apples, pears, pretzel sticks, and, of course, more cookies. Plus, it’s incredibly easy to make. All you need is the cookies and some half & half.
Danish Butter Cookie Cookie Butter
Ingredients:
12 Danish butter cookies, any shape
1/4 cup half & half
Place the cookies and half & half in a food processor and blend until smooth (about a minute), stopping to scrape down the sides if large crumbs remain. Transfer to a small bowl or jar and serve with fruit, toast, or additional cookies. For a fun twist, add some sprinkles on top. Danish butter cookie cookie butter will last about a week in the fridge.
