One of my biggest sources of pride is my sprinkle drawer. You read that correctly, drawer. I love sprinkles. I cannot help myself. Whenever I see a color or shape that I don’t have, it has to come home with me. I am always on the lookout for new colors or kinds. Sprinkles (or if you are from where I am from, jimmies) are a weird thing to collect, but really make me so happy. How can you not have a good time or enjoy eating something when sprinkles are involved?

Jackie Alpers has a new book out devoted entirely to my beloved Sprinkles. The team at Quirk asked me if I would like to be a part of the book tour and represent the color orange. Uh, do you even need to ask? Of course! There are some great ideas on how to incorporate color and fun into every day things.

I was late to the Biscoff party, but once I tasted it, I was hooked. The Gingersnap Cookie Butter recipe from Sprinkles is dare I say even better than Biscoff. I used Ivin’s Famous Spiced Wafers. You know that fall is around the corner when the orange box appears in the grocery stores. I had no idea until I moved away from New Jersey that you could not get these cookies everywhere. I missed them so much my mom used to send them to me every fall. I was in NJ last week and I stocked up. I don’t think that there is a better gingersnap out there. You can use the cookie butter as a dip, apples are divine dipped in cookie butter. I added a layer of orange sprinkles and sugar crystals to make it even more festive and perfect for fall.

6 ounce (about 16 small) gingersnaps
1 Tablespoon brown sugar
1 Tablespoon cinnamon
1 teaspoon vanilla
1/4 teaspoon freshly ground nutmeg
1 Tablespoon vegetable oil
1/3 cup sprinkles
1/3 to 1/2 cup water

Process cookies into fine crumbs in a food processor.

Add brown sugar, cinnamon, vanilla, nutmeg, and oil.

With the machine running, add the water through the feed tube.

Add just enough water to achieve the consistency of peanut butter. In a small jar, layer cookie butter and sprinkles. Store in an airtight container or in the fridge for up to to 1 month.

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Gingersnap Cookie Butter

Yield: makes 1 cup

Gingersnap Cookie Butter - Cookie butter dip for apples.

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Ingredients

• 6 ounce (about 16 small) gingersnaps
• 1 Tablespoon brown sugar
• 1 Tablespoon cinnamon
• 1 teaspoon vanilla
• 1/4 teaspoon freshly ground nutmeg
• 1 Tablespoon vegetable oil
• 1/3 cup sprinkles
• 1/3 to 1/2 cup water

Instructions

1. Process cookies into fine crumbs in a food processor. Add brown sugar, cinnamon, vanilla, nutmeg, and oil. With the machine running, add the water through the feed tube. Add just enough water to achieve the consistency of peanut butter. In a small jar, layer cookie butter and sprinkles. Store in an airtight container or in the fridge for up to to 1 month.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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