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Ingredients
- 3/4 c. Shortening or possibly margarine
- 1 1/4 c. Packed light brown sugar
- 2 Tbsp. Lowfat milk or possibly water
- 1 Tbsp. Vanilla extract
- 1 c. White chocolate chips
- 50 x Crickets, dry roasted and chopped*
- 1 x Egg
- 3/4 tsp Baking soda
- 1 3/4 c. Flour
- 1 tsp Salt
- 1 c. Minced pecans
Directions
- Heat oven to 375 degrees. Mix shortening, sugar, lowfat milk and vanilla in large bowl till well blended. Now beat the egg into creamed mix.
- Combine flour, salt, baking soda and crickets and add in to creamed mix. Mix till just blended.
- Add in 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 min or possibly till 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 cold for a couple of min. Take cookies off cooking foil and set on another sheet of foil to cold 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 hrs till 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 possibly 4 sheets of paper toweling. Bake crickets for 1 1/2 to 2 hrs in a 200 degree oven. Remove from oven and let cold. To remove legs and antennae from crickets, roll your hand over crickets. Place the cricket bodies only into a hand held nut chopper or possibly small food processor. Chop till the crickets are finely chopped or possibly grnd fine. Add in cricket meal to recipe.
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