Three homemade cookie paste recipes

Ingredients:

Peppermint Cookie Pasta

• 2 cups finely crushed shortbread cookies
• 2 tbsp. granulated sugar
• 2 tbsp melted and cooled butter
• 6-8 tablespoons heavy cream
• 0.5 cup finely crushed mint candies

Chocolate chip cookie spread

• 2 cups finely crushed chocolate wafer cookies
• 2 tbsp cocoa
• 2 tbsp. granulated sugar
• 2 tbsp melted and cooled butter
• 6-8 tablespoons heavy cream

Gingerbread spread

• 2 cups finely crushed gingerbread cookies
• 2 tbsp melted and cooled butter
• 1 tbsp. l. brown sugar
• 1 tbsp. molasses
• 0.5 tsp pumpkin pie spice (nutmeg, allspice, cloves)
• 6-8 tablespoons heavy cream

Preparation:

1. Make a cookie and mint paste: mix cookie crumbsCombine the flour, sugar, and butter in the bowl of a food processor and pulse until combined. With the processor running, add enough cream to form a soft mass that forms a ball around the blade (you don't have to use all the cream). Add the crushed candies and pulse until well combined.
   
   Transfer the paste to a gift jar and store in the refrigerator. Let it sit at room temperature for 30 minutes before serving.
2. Make chocolate cookie spread: fold cookie crumbsPlace the flour, cocoa, sugar, and butter in the bowl of a food processor and blend. With the processor running, add enough cream to form a soft mass that forms a ball around the blade.
   
   Transfer the spread to gift jars and store in the refrigerator. Let stand at room temperature for 30 minutes before serving.
3. Make gingerbread paste: fold cookie crumbs, butter, brown sugar, molasses and pumpkin pie spices Place in a food processor and pulse until combined. With the processor running, add enough cream to form a soft mass that forms a ball around the blade.
   
   Transfer the paste to gift jars and store in the refrigerator. Let stand at room temperature for 30 minutes before serving.
   Exit: 1.5 tbsp.