Date Ritz Cookies

Any sweet treat given to me from a baker, I’m going to jump at the chance to make. Dorea Johnston of ‘Tis So Sweet Cakery loves these cookies. She says, “they are the perfect combination of salty and sweet, crunchy and chewy, topped with sweet creaminess. They take me back to holidays at my grandma’s house, Jeanette French. It wouldn’t be a Christmas holiday without them.” Below is a picture of Dorea and her family with her grandmother last November.


Us B. Perdy girls are ALL about a recipe from our grandmother’s kitchens. These are some of the women in our lives that have inspired and shaped us into who we are today. I love the connection that Dorea has with her grandmother and the signficiance of this special treat. Since every day should be a party, go on and make these today!


Date Ritz Cookies

1 (14oz) can of sweetened condensed milk

1 cup dates, chopped

1/2 cup pecan, chopped

2 sleeves of Ritz crackers

Preheat oven to 350. Cook the sweetened condensed milk and dates in a double boiler, stirring frequently. Cook until thickened. Remove pan from heat but leave the doulbe boiler in tact. Stir in pecans. Spoon a small amount of the warm mixture onto the crackers, and place on a baking sheet.

Bake 8-10 minutes but watch carefully as the upper edges of the mixture and the cracker starts to brown. Remove from oven. Cool completely.

Note: Do not dismantle the double boiler until you have assembled all the cookies on the baking sheet. The heat from the hot water makes it easier to spoon the mixture. Also, Dorea recommends smashing the dates some while getting the milk and date mixture in the double boiler to boil. She says it helps break them down.

Enjoy! XO, Carrie

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