-
1
In a small bowl, whisk together the flour, spices, salt, baking soda, and baking powder.
-
2
Set aside.
-
3
In a medium bowl or in the bowl of a stand mixer, cream the butter, sugar, and firmly packed brown sugar until light and fluffy.
-
4
Fold the flour mixture into the butter mixture until it holds together.
-
5
Transfer the cookie dough to a large sheet of plastic wrap or wax paper and form into a log.
-
6
Wrap tightly and refrigerate at least 1 hour.
-
7
When you are ready to bake the cookies, preheat the oven to 350 degrees F.
-
8
Remove the the cookie dough log from the refrigerator and slice into 1/2-inch rounds.
-
9
Place the rounds onto a cookie sheet, 2 inches apart.
-
10
Bake 12 minutes.
-
11
Allow the cookies to cool completely before making the cookie butter.
-
12
To make the cookie butter, pulse the cookies (which yield approximately 3 1/2 cups of cookies) in a food processor into fine crumbs.
-
13
Add the coconut oil, brown sugar, and cashew butter and process for approximately 3 minutes, scraping the bowl as needed, until the mixture is fluffy and creamy.
-
14
Store in a tightly covered container in the refrigerator.
