The most common nut butter is probably peanut butter. I've tried almond butter once, when I was staying over at a friend's house whose parents are probably huge fans of shopping at niche homestyle-everything markets. The almond butter was more like coarsely ground-up almonds preserved in oil, but I think with a little more milling it could have been something sublime. Hazelnut, of course, really lends itself to becoming a nut butter-\-I'm sure there's other kinds. The homestyle peanut butter at the supermarket I go to (the kind that technically isn't supposed to have a brand-\-like, the supermarket's own brand) is suspiciously gummy-\-at least, it would be suspicious if I didn't like it-\-in texture, and maybe has a little too much sugar for some people's tastes...but it all comes out like cookie butter. Cookie butter is like, I'm guessing, already-baked cookies that for some reason are ground up into a paste-\-I've seen the jars around, and have tried it before.\n\nWould you use cookie butter for decorating? Nut butter? Crunchy, creamy, homestyle-\-or what? What do you like to cut it with, to make an frosting or icing?