Spiced Cookie Butter Recipe

• 15 (4-3/4-by-2-1/2-inch) whole graham crackers (about 8 ounces)
• 1/2 cup powdered sugar
• 2 tablespoons packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3/4 cup vegetable oil

1. Break the graham crackers into rough 2-inch pieces and place them in a food processor fitted with a blade attachment.
2. Add the powdered sugar, brown sugar, cinnamon, and nutmeg.
3. Process until finely ground, about 1 minute.
4. Transfer the mixture to a medium bowl and reserve the food processor (no need to wash it).
5. Working in batches, grind the cracker mixture in a spice grinder until very fine.
6. Return the powder to the food processor.
7. With the motor running, slowly add the oil in a steady stream, stopping and scraping down the sides of the bowl as necessary, until the mixture is smooth, about 1 minute.
8. Transfer to a container with a tightfitting lid and store at room temperature for up to 1 month.
9. If the mixture separates, stir to recombine before serving.

graham crackers, powdered sugar, brown sugar, ground cinnamon, ground nutmeg, vegetable oil

Taken from www.chowhound.com/recipes/spiced-cookie-butter-30398 (may not work)