3/4 c Shortening or margarine
1 1/4 c Packed light brown sugar
2 tb Milk or water
1 tb Vanilla extract
1 c White chocolate chips
50 Crickets; dry roasted and
; minced*
1 Egg
3/4 ts Baking soda
1 3/4 c Flour
1 ts Salt
1 c Chopped pecans
Heat oven to 375 degrees. Mix shortening, sugar, milk and vanilla in
large bowl until well blended. Now beat the egg into creamed mixture.
Combine flour, salt, baking soda and crickets and add to creamed
mixture. Mix until just blended.
Add white chocolate chips and pecans. Stir lightly. Place sheets of
aluminum foil on cookie sheets. Drop cookies by teaspoonful onto
ungreased foil sheets for small cookies, tablespoonful for big
cookies.
Bake cookies 8 9 minutes or until cookies are barely brown. Cookies
may not look done, but they are.
Remove cookies from oven and take foil sheets with the cookies still
on them off the baking sheets to cool for a couple of minutes. Take
cookies off cooking foil and set on another sheet of foil to cool
completely. Store in airtight container.
Makes 3 – 4 dozen small cricket loving cookies.
*Preparing Crickets for use in recipe
Buy large crickets from pet store. Place bagged crickets in freezer
for several hours until dead. Remove crickets from freezer and dump
crickets in a colander and rinse well. Place rinsed crickets on a
cookie sheet lined with 3 or 4 sheets of paper toweling. Bake
crickets for 1 1/2 to 2 hours in a 200 degree oven. Remove from oven
and let cool. To remove legs and antennae from crickets, roll your
hand over crickets. Place the cricket bodies only into a hand held
nut chopper or small food processor. Chop until the crickets are
finely minced or ground fine. Add cricket meal to recipe.
Yields
1 servings