Ritzy Cookies Recipes

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RITZ® COOKIES



Ritz® Cookies image

A very tasty cookie.

Provided by Nancy Reeves

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 5

1 cup white sugar
3 egg whites
1 teaspoon vanilla extract
20 buttery round crackers
1 cup chopped pecans

Steps:

  • Crumble crackers finely in mixing bowl and add pecans. In another bowl, add 1/2 cup sugar to beaten egg whites slowly and beat until very stiff. Add remaining 1/2 cup sugar slowly. Add vanilla. Fold this mixture into crackers and nuts.
  • Spoon onto lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) until light brown.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 22.4 mg, Sugar 5.8 g

RITZ COOKIES



Ritz Cookies image

Make and share this Ritz Cookies recipe from Food.com.

Provided by Bev Borchardt

Categories     Dessert

Time 30m

Yield 40 serving(s)

Number Of Ingredients 3

1 (1 lb) box Ritz cracker
peanut butter
2 packages almond bark

Steps:

  • Put peanut butter between crackers.
  • Melt almond bark over double boiler.
  • Dip crackers into almond bark and lay them on wax paper.

RITZY POPS



Ritzy Pops image

Kids of any age will love these tasty pops! They're easy to make and you can get the kiddos involved. I bet these treats will be a bit hit at a bake sale!

Provided by Susan Bartley

Categories     Cookies

Time 1h30m

Number Of Ingredients 10

1 box ritz crackers
8 Tbsp unsalted butter, room temperature
2 Tbsp chocolate instant pudding
3 Tbsp heavy whipping cream
1 3/4 c powdered sugar
1/4 c cocoa powder
1 tsp pure vanilla extract
48 lollipop sticks
24 oz chocolate almond bark for coating
OPTIONAL COOKIE DECORATIONS

Steps:

  • 1. In mixer cream butter. Add pudding and heavy cream beat for 90 seconds, than add powdered sugar, cocoa powder and vanilla and beat till light and fluffy. I beat it for 10 minutes.
  • 2. Spread a thin layer of filling on each cracker, lay a lollipop stick on one and top with another cracker that also has filling on it. Lay out on parchment lined cookie sheet and place in fridge for about 1 hour.
  • 3. When your pops are nearly chilled an hour, melt chocolate almond bark over double boiler. Be careful not to get chocolate too hot. I use a melting pot as it keeps it at the right temperature.
  • 4. Remove chilled pops from the fridge and dip each into the chocolate filling. Gently shake off excess chocolate. You can add decorations like colored sugar or sprinkles nonpareils at this point, but only if you want to, they taste just great by themselves. Put pops onto styrofoam block till the chocolate sets up. Please note if your dipping chocolate is too hot it can cause your pops to slide off the sticks. If you don't have styrofoam you can lay your pops flat on a piece of parchment paper or wax paper. Have fun and enjoy!

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