Shortbread Cookie Butter Spread
4.4 oz. package Walkers Mini Shortbread Rounds
¼ c skim milk
2 tbsp brown sugar
½ tsp butter extract
Add the shortbread, milk, and 1 tablespoon of brown sugar to a blender. Pulse until smooth, pausing and scraping down the sides with a spatula as necessary.
Take a taste; if you’d like it sweeter and more buttery, add the remaining sugar and butter extract.
If you save any, instead of consuming it all the second the blender blades stop (it’s a huge temptation, I know!), be sure to refrigerate the remaining cookie butter. Chilling really helps thicken the cookie butter to a more spreadable consistency, and it’s also a little safer to leave it in the fridge due to the milk.
Note: Vanilla extract may be substituted in place of the butter extract.