Chewy, Sweet and Salty Ritz Cracker Cookies
Description
These cookies are addictive with their sweet and salty flavors combined together. They are simple to make quickly and can be made up to a month in advance to save time when hosting get-togethers.
Ingredients
1/2 c. walnuts
1 c. dried dates
14 oz. can sweetened condensed milk
1/4 - 1/2 lb. Ritz crackers (1 - 2 sleeves of crackers)
Glaze:
1/2 c. powdered sugar
1/4 t. ground cinnamon
1/4 c. milk
1/2 t. vanilla
Directions
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Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Place walnuts in the bowl of a small food processor or a chopper; chop for about 15 seconds, or until ground until in small pieces, but not into dust or a paste. Add dates, 1/4 c. at a time, and continue chopping until finely chopped. This can done without a food processor, but it will be more time-consuming. Chop the dates by hand until they are very fine pieces no more than 1/8-inch to a side. Finely chop the walnuts, as well.
Place chopped walnuts and dates into a small, heavy-bottomed saucepan; pour the sweetened condensed over them; stir thoroughly; turn heat to medium-low. Cook, stirring frequently to prevent mixture from scorching; heat until it comes to a boil; simmer about 5 minutes or until mixture darkens slightly and pulls away from the sides of the pan. It will no longer be liquid, but a thick, gooey, sticky mixture.
Remove from heat. Use a small spatula or spoon to spread the mixture on the crackers, anywhere from just a dab to a heaping mound. Bake for 5 - 7 minutes, or until the crackers are just slightly more golden brown around the edges. Remove from the oven; place the baking sheet on a cooling rack to cool.
Glaze:
Place powdered sugar in a large glass measuring cup; whisk in cinnamon; add the milk a little at a time, whisking vigorously; whisk in vanilla; continue whisking until no lumps remain.
Drizzle glaze over the cooled cookies; let them stand for a few minutes to let the glaze firm up.
Serve.
These keep very well in a covered container, or can be frozen in a well-sealed container for up to a month.
Makes 36-48 cookies depending on the amount of topping placed on each cracker.