Cookie Butter & Strawberry Jelly Sandwich, anyone?! That's right, we used our very own Mexican Shortbread Cookies to make homemade cookie butter. And wouldn't you know it—now today is already that much butter—er, better.
In a food processor, blend cookies for 10-15 minutes until they have turned into butter. Scrape the bowl every 2-3 minutes to allow it to blend evenly. The cookies will turn to crumbs, and then when pulsed for longer, will become a paste, similar to almond butter.
In a small pot, bring strawberries, maple syrup and lemon juice to a boil until strawberries have cooked through and sauce begins to thicken, about 10 minutes. Transfer to a blender and blend until smooth.
Heat a pan to medium-high heat and heat each tortilla for 5 seconds on each side. Spread cookie butter, top with strawberry jam, and place another tortilla over top.
Cut into fourths and serve.
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