Cracker Cookies


By Gloria Pitzer, as seen in her 2002-2004 (fall) media, free samples sheet (Secret Recipes, Marysville, MI)


1-lb. box Keebler’s Club Crackers

2 cups flaked coconut

2 cups chopped nuts (walnuts or pecans or both)

2 sticks ( 1/4-lb each) butter or margarine

1/2 cup, plus 2 TB sugar


Arrange enough crackers in a single layer, close together, to fill the bottom of a cookie sheet (with a short rim around it – NOT open sides). Sprinkle with the coconut and nuts and set aside.

In sauce pan, melt butter over med-high heat, adding sugar and stirring well, until it comes to a boil. Let it boil for ONLY 2 minutes. (Set your timer!) Drizzle this mixture over the prepared crackers that you set aside.

Bake at 350°F for ONLY 10 minutes. Remove crackers quickly from pan to sheet of foil, separating cracker pieces with a knife, where needed. Let pieces air-dry for a few hours. Store in a loosely-covered container at room temperature. Makes about 60 “cookies”.

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