- 1 sleeve of Shortbread Girl Scout Cookies
- 2 tbsp. light brown sugar
- ½ tsp. vanilla
- Dash of cinnamon
- 3 tbsp. vegetable oil
- 2 tbsp. milk
Crush Shortbread cookies into pieces and place in a food processor. Grind until the cookies are fine, even crumbs.
Add brown sugar, vanilla, and cinnamon into the food processor. Mix thoroughly.
Add oil and milk on tbsp. at a time. Continue mixing to create a smooth, creamy texture.
Place the butter into a sealable container and keep refrigerated.