5 Ingredients or Fewer
Ritz Cracker Shortbread
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12 Reviews
Ashley T.
January 3, 2021
Using the concept of blending up a cracker/cookie in place of flour, I made banana cream pie shortbread using mini Nilla wafers blended finely, instant banana cream pie pudding mix, and 2 sticks of butter (one salted, one unsalted) and the same baking instructions as this recipe. Came out SO good- just sweet enough and not too banana flavored. Extra tasty with a dollop of whipped cream on top.
Tracy
January 2, 2021
I made these and they tasted delicious. Hubby and dad liked them too. I added the optional salt and they had that sweet/savory blend that made them a bit irresistible. A keeper for me.
ssharma1121
December 27, 2020
This was an interesting recipe. I was a little short on Ritz crackers, so I added some goldfish crackers (by weight). I used 130 grams of Ritz and 70 grams of goldfish crackers. They were also done at the 30-35 minute mark, so check early. To me it tastes like the biscuits at Red Lobster with the texture of a shortbread. I personally don't care for the biscuits at Red Lobster, but I know many people that love them. I don't think I will make the recipe again, but I think every baker should at least try it out once. I think it is fun to use old things in new inventive ways.
Michael B.
December 25, 2020
Made these this morning. Nicely salty and sweet. 40 minutes might be a tad long, but my did come out dark golden brown and not overdone at all. The heck with all the Slate.com naysayers. These rock.
Michael B.
December 25, 2020
Made these this morning. Nicely salty and sweet. 40 might be a tad long, but my dud come out dark golden brown and not overdone at all. The heck with all the Slate.com naysayers. These rock.
94574
December 24, 2020
I know this off point however Ritz Crackers (while not as good as Keebler) are amazing in meatloaf, especially the "Everything" ones.
ssharma1121
December 27, 2020
I make my crab cakes with Ritz crackers as the filler. I grew up in Maryland, and they are the perfect filler!
Rose S.
December 23, 2020
I made this last night just as written and we really like them! I had to look up whether or not to grease pan and learned it is considered critical NOT to grease for shortbread. Emma might add that note. They are delicate indeed. Not sure about baking time. At 35 mins they were browned but when I touched them my finger went in like they weren't done. At 40 mins even browner but still soft. Do they harden as they cool? Which is the guiding item, color or texture?
Rose S.
December 23, 2020
I made this last night just as written and we really like them! I had to look up whether or not to grease pan and learned it is considered critical NOT to grease for shortbread. Emma might add that note. They are delicate indeed. Not sure about baking time. At 35 mins they were browned but when I touched them my finger went in like they weren't done. At 40 mins even browner but still soft. Do they harden as they cool? Which is the guiding item, color or texture?
Melanie
December 21, 2020
I made these this morning, adding an additional 1/4 c. confectioner's sugar, omitting kosher salt, and baking for 31 minutes in my oven. They are superb! Oh, and I mixed in finely chopped dried cherries with the confectioner's sugar. Love this quick and unusual recipe. Thank you.
adr
December 19, 2020
I made half a recipe. I followed the recipe and my first impression was these tasted very salty. They also taste very buttery and not too sweet. These are a very crumbly and delicate cookie and will break easily, so handle with care. I baked my half recipe for 20 minutes and they were fine. Cool completely before removing from pan.
marinalea
December 18, 2020
These were good, but 40 minutes was way too long in the oven - mine were dark brown and definitely tasted overdone. I’d probably go around 30-35 minutes next time and add a little more sugar, as they didn’t taste sweet at all. Very rich and buttery though! Substituting crackers for flour was a great idea.
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