White Chocolate and Wax Worm Cookies
- Preparing Time: -
- Total Time: -
- Served Person: About 3 dozen cookies
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 2/3 cups all-purpose flour
- 3/4 cup firmly packed brown sugar
- 3/4 cup butter, softened
- 2 cups white chocolate chunks or morsels
- 3/4 cup (about 375) frozen wax worms, thawed
- Carbohydrate 17 g(6%)
- Cholesterol 15 mg(5%)
- Fat 7 g(11%)
- Fiber 1 g(3%)
- Protein 1 g(2%)
- Saturated Fat 4 g(21%)
- Sodium 62 mg(3%)
- Calories 128
Preparation Preheat the oven to 375°F. In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy. Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies. Drop the batter by rounded teaspoonful onto nonstick baking sheets. Gently press 2 or 3 of the remaining wax worms into the top of each cookie. Bake until the edges of each cookie are lightly browned, 8 to 12 minutes. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely. Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon. Copyright © David George Gordon, 2013; photographs copyright © 2013 by Chugrad McAndrews. Published by Ten Speed Press, 2013.
Preparation Preheat the oven to 375°F. In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy. Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies. Drop the batter by rounded teaspoonful onto nonstick baking sheets. Gently press 2 or 3 of the remaining wax worms into the top of each cookie. Bake until the edges of each cookie are lightly browned, 8 to 12 minutes. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely. Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon. Copyright © David George Gordon, 2013; photographs copyright © 2013 by Chugrad McAndrews. Published by Ten Speed Press, 2013.
