A very tasty cookie.

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Recipe Summary

Servings:
36
Yield:
2 - 3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spoon onto lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) until light brown.

Nutrition Facts

54 calories; protein 0.7g 1% DV; carbohydrates 7.2g 2% DV; fat 2.7g 4% DV; cholesterolmg; sodium 22.4mg 1% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2007
Very sweet cookie. But good and easy to make. I added a few sprinkles of cinnamon with the pecans & crackers and it added great flavor. Bake for 10-12 minutes. Read More
(13)

Most helpful critical review

Rating: 1 stars
02/14/2008
This recipe was terrible. I thought I would try it because it was very different from anything I had ever seen before but it ended up being a waste of time. It was a lot of work took a long time and the taste made me want to puke I would not recommend this recipe. Read More
(6)
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/29/2007
Very sweet cookie. But good and easy to make. I added a few sprinkles of cinnamon with the pecans & crackers and it added great flavor. Bake for 10-12 minutes. Read More
(13)
Rating: 5 stars
08/11/2004
Yum! Thanks for a great cookie recipe. I didn't have nuts so I substituted oats. They are great. Read More
(12)
Rating: 5 stars
12/21/2009
Nice and easy cookie to make and took the suggestion of adding cinnamon. I had quite a few leftover eggs from making "coquito" (eggnog) and used this recipe to use the egg whites. I baked some on parchment paper and some on a Silpat and the ones on parchment turned out far superior. I baked them for about 8 minutes each, let them sit on the cookie sheet for about 1-2 minutes, and then transferred to a wire rack to cool. Thanks! Read More
(8)
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Rating: 1 stars
02/14/2008
This recipe was terrible. I thought I would try it because it was very different from anything I had ever seen before but it ended up being a waste of time. It was a lot of work took a long time and the taste made me want to puke I would not recommend this recipe. Read More
(6)
Rating: 3 stars
10/11/2007
Our class made these and shared with teachers on our hall. Their voting came up with 3 stars. In our classroom we thought they were very tasty and voted them a 4. They had a different texture and taste. We did have to add more crackers than called for to get them to a bakeable consistency Read More
(5)
Rating: 5 stars
08/14/2006
These are really good! I didnt have butter crackers so I used regular saltines and they were just as good. Try layering them in a pan and topping with cream cheese and cherry pie filling!! Read More
(5)
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Rating: 5 stars
01/25/2011
EASY EASY AND GOOD!!! I ADDED A LITTLE CINNAMON. Read More
(4)
Rating: 5 stars
12/21/2008
I stumbled on this while trying to use up egg whites. It's my lukiest find yet! Thank you khowle110 for the suggestion of cinnamon and the baking time. BTW - Walnuts work too. Now I don't mind recipes that call only for egg yolks - this is a GREAT way to use them up. Read More
(4)
Rating: 5 stars
11/27/2013
Love this recipe. It reminds me of meringue cookies. This is a very easy recipe, no brainer. But for the first time through please follow the recipe. Use real Ritz crackers, no pretenders. There is definitely a difference in taste if you don't. I used walnuts the second time because I'm not fond of pecans. My husband thought the idea of a Rifz cookie was bizarre until he ate one, now he's a convert. Try the Rtiz pie with whipped cream,very nice. Read More
(1)