You can use just about any cookie for your cookie butter, but a simple sugar cookie or tea biscuit will produce the perfect crumbs for your purposes. No matter what cookie you end up using, just be sure to try it first! If you're not crazy about the cookie in its original form, you probably won't love it as a soft spread. Using your hands or a heavy kitchen implement, crush the intact cookies until you have two cups (680 g) of crumbs. You can work with more or less cookies, as long as you adjust the quantity of brown sugar and whipping cream accordingly. It's okay if your cookie has some chunks in itfor example, some large oats, raisins, or chocolate chipsas long as you're okay with the resultant butter having tangible chunks in it too. Mix two tablespoons (28 g) brown sugar with the cookie crumbs in an electric food processor until you've achieved a sufficiently fine, powdery mix for your butter. If mixing by hand, your mixture will be chunkier. If you find that your brown sugar has become rock-hard at the back of your cabinet, try tossing a piece of bread in the sugar bag and sealing it back up. In most cases, your brown sugar will break and soften right up. Once you have a fine blend of cookies and sugar, pour cup (85 g) whipping cream into the still-running mixer. Keep blending until you have a smooth, creamy spread. Just about any brand of whipping cream should do the trick, but you might want to select a heavy creamabout 39% fat as opposed to the 30% in whipping creamif you prefer richer confections. If you're making cookie butter for a party or a family gathering, you might not have to worry about leftovers. If you're planning to use the cookie butter gradually, though, you'll want to put it in a lidded plastic or glass container and keep it cool.
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One-sentence summary -- Purchase a simple, crumbly cookie like Biscoff or Nilla wafers. Crumble the cookies. Dump the cookie crumbs and brown sugar into a blender. Add whipping cream to the running blender. Store in a lidded container in the refrigerator.

Q: Any cheese still left at the bottom of the pot should be loose and easy to rub off with a soft sponge. If any chocolate or caramel residue is being particularly stubborn, rub it gently with a stainless steel scrubber while running it under water. If the rounded edge isn't sharp enough to slough off the chocolate or caramel, try using the edge of a square wood block. This will allow you to scrape off the residue without scratching the surface. Rinse the fondue pot and sponge one last time, then dry it thoroughly with a towel.
A: Scrub at any remaining cheese or chocolate with a non-abrasive sponge. Use a steel scrubber on remaining stains on a stainless steel pot. Scrape at chocolate stains on a ceramic pot with a wooden spoon. Dry the pot with a dish towel.

Article: Pour your beans into a colander, and jiggle the colander under running water for one minute to wash residual dirt off your beans. You can sift through the beans with your fingers to help clean them. Soaking canned beans will make them mushy. Only soak dried beans. Pour your rinsed beans onto a baking sheet and sort through them with your fingers. Throw any bits of gravel or other debris in the trash. Leave at least 6 inches (15cm) of space between your beans and the top. Add cool tap water 4 cups (946 ml) at a time to your rinsed beans. Keep adding the water until your beans are fully submerged by at least 2 inches (5.1cm) of liquid. For example, a 1-quart pot would leave plenty of room for cup (100 g) of dried pinto beans. Pour the salt into the pot, and give the salted water a stir with a large spoon to help the salt dissolve. Finer salt will dissolve more easily than coarse salt. Use the same amount of salt no matter which salt you use. For a shortcut, soak your pinto beans overnight, so you can cook with them in the morning. Soaking allows the salt to fully penetrate and flavor your beans. Use a colander to strain your soaked beans. Discard the soaking water in the sink. Then, pour the pinto beans back into the pot you soaked them in. Cook your beans as desired over a medium heat on the stove top, using a 3:1 ratio of water to beans. If your recipe calls for salty ingredients such as broth or ham, season with less salt during cooking to prevent an overly salty dish. Achieving tender pinto beans typically takes 1-2 hours.
Question: What is a summary of what this article is about?
Rinse dried pinto beans with cool tap water. Inspect your rinsed beans for any impurities. Pour your sorted pinto beans into a large, clean pot. Add 1 Tbsp of salt (17 g) for every 4 cups (946 ml) of water. Soak your beans for at least 6-8 hours. Rinse your beans with cool water before cooking. Add a pinch of salt to your beans for cooking.