Have you tried cookie butter? We recently did and it is divine! It’s creamy, spreadable, and made with cookies that have a hint of gingerbread. You can spread it on toast, bagels, or even eat it straight from the jar! I decided to mix some with cream cheese, a little bit of powdered sugar, and bake it in a flaky crescent roll dough. This danish is simple to make, bakes in a matter of minutes, and is perfect for breakfast or dessert.
Ingredients are as follows:
8 ounces cream cheese, softened
1/2 C cookie butter
1/2 C powdered sugar
8 ounce crescent rolls (8 count)
Preheat oven to 350 degrees; grease a cookie sheet.
Cream together the cream cheese, cookie butter, and powdered sugar; set aside.
Unroll the crescent rolls and arrange them into a circle, overlapping the edges.
Evenly spread the filling around the center of the dough.
Fold the dough over and crimp the seam so it sticks together.
Cut off the remaining dough and set aside.
Take the dough scraps and cover the rest of the dough.
Bake for 17-20 minutes; until golden brown. Cool for a little bit then sprinkle with powdered sugar.
Serve and enjoy!