Kathryn says, “I love this filling. So much easier to use and spread than straight Biscoff [Cookie Butter] from a jar.” Kathryn and Adele like to use this as a filling to sandwich between two Do-Almost-Anything Vanilla Cookies.
½ cup Biscoff Cookie Butter
6 Tablespoons unsalted butter, at room temperature
½ teaspoon fine sea salt
1¼ cups confectioners sugar
1 Tablespoon milk, plus more if needed
Beat together the Biscoff, butter, and salt until light. Add the sugar and as much milk as needed to make it a spreadable consistency.