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Puttin’ on the Ritz


  • 1 can Eagle Brand milk
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1-1/2 stacks Ritz crackers
  • 1 stick margarine, softened
  • Topping
  • 1 (8oz) cream cheese
  • 4 teaspoons vanilla
  • 1 lb powdered sugar


Recipe submitted by Ruby Byrd, Hickman-Fulton RECC, First Runner Up Cookie, December 2008

Combine milk, pecans and dates. Cook over low heat until mixture thickens, (15-20 minutes). Let cool. Put spoonful on Ritz crackers. Bake at 350 for 8 minutes let cool.

Topping (makes enough for 2 batches)
Mix cream cheese, margarine, vanilla and powdered sugar. Put on top of dates mixture. Refrigerate to set up frosting. Makes 5 dozen.

“I really like this cookie recipe because you get a sweet and salty taste together.”

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