text: Gingersnap Cookie Butter is a delicious spread that is great on waffles, ice cream or anything that needs some gingersnap yumminess.
  Even since I tried cookie butter, I have been addicted to it. It’s great on waffles, ice cream, apples, as a dip or by the spoonful. I started making my own cookie butter at home since my favorite brand in not available in my local area. Of course, I love the classic version of cookie butter, but I also like to experiment with different types of cookies. I had leftover gingersnap cookies in my cupboard from making a gingersnap crust awhile back. Instead of throwing them out, I decided to make them into Gingersnap Cookie Butter.
  - 8 oz. box of gingersnap cookies
  - 2 Tbs. brown sugar
  - 1 tsp. cinnamon
  - ¼ tsp. nutmeg
  - ½ tsp. vanilla extract
  - 2 tsp. molasses
  - 1 Tbs. vegetable oil
  - ½ cup water, or until desired consistency
  - In a food processor, process gingersnap cookies into fine crumbs.
  - Add in brown sugar, cinnamon, nutmeg and vanilla then process until blended.
  - While processing, add in molasses and vegetable oil. Then add in water until it reaches your desired consistency.
  - Store cookie butter in an airtight container in the fridge.
explanation: The document provides a recipe for Gingersnap Cookie Butter, including the ingredients and preparation steps. It does not contain any math questions or answers.
distilabel_metadata.content: Evaluate the user given text extract and determine if it contains a math question and optionally and answer to this question.
  
  Output rules:
  
  1. Briefly describe the document and mention if it contains a question or a question and answer.
  2. Finalize the output with: Label: no-question,question,question-and-answer,multiple-question,multiple-question-and-answer
distilabel_metadata.role: system
distilabel_metadata.content: Gingersnap Cookie Butter is a delicious spread that is great on waffles, ice cream or anything that needs some gingersnap yumminess.
  Even since I tried cookie butter, I have been addicted to it. It’s great on waffles, ice cream, apples, as a dip or by the spoonful. I started making my own cookie butter at home since my favorite brand in not available in my local area. Of course, I love the classic version of cookie butter, but I also like to experiment with different types of cookies. I had leftover gingersnap cookies in my cupboard from making a gingersnap crust awhile back. Instead of throwing them out, I decided to make them into Gingersnap Cookie Butter.
  - 8 oz. box of gingersnap cookies
  - 2 Tbs. brown sugar
  - 1 tsp. cinnamon
  - ¼ tsp. nutmeg
  - ½ tsp. vanilla extract
  - 2 tsp. molasses
  - 1 Tbs. vegetable oil
  - ½ cup water, or until desired consistency
  - In a food processor, process gingersnap cookies into fine crumbs.
  - Add in brown sugar, cinnamon, nutmeg and vanilla then process until blended.
  - While processing, add in molasses and vegetable oil. Then add in water until it reaches your desired consistency.
  - Store cookie butter in an airtight container in the fridge.
distilabel_metadata.role: user
distilabel_metadata.raw_output_q_a_detector_0: The document provides a recipe for Gingersnap Cookie Butter, including the ingredients and preparation steps. It does not contain any math questions or answers.
  
  Label: no-question