Chef: Paul Landkamer

Website: N/A

Ingredients:

  • 2 cup Griopro® Cricket Powder
  • 1 cup powdered sugar
  • 1 cup white (granulated) sugar
  • 1 cup (2 sticks) butter/margarine
  • 1 cup vegetable oil
  • ¼ tsp salt
  • 2 beaten eggs
  • 3 Tbsp milk
  • 1 tsp vanilla
  • ½ tsp lemon juice
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 ½ Tbsp fine powdered jalapeno cores and seeds (made from dehydrating and grinding the cores and seeds of jalapeno peppers when I make sweet pickles.  The cores and seeds are the hottest parts of a pepper.)

Directions:

  1.  Beat/mix all of the sugars, butter/margarine, and oil until smooth
  2.  Add the rest of the ingredients except for Griopro®Cricket Powder into the mix and mix well.
  3. Add 1 cup Griopro® Cricket Powder, then white flour until dough is fairly stiff (4-6 cups). Add the coconut flour, Griopro® Cricket Powder and a pinch of cinnamon. Beat the batter until smooth.
  4. Mix all together thoroughly.  (I use a hand-mixer until flour-time.)  Roll into balls about walnut size.  Roll the balls in sugar and flatten on a cookie sheet with a glass.  Sprinkle top lightly with cayenne pepper to give it a cinnamon-look.  The cookie this recipe mimics is a snickerdoodle, I believe.
  5. Bake at 375 degrees until edges turn slightly brown –about 10-12 minutes.  Don’t overbake.    Makes about 5 dozen cookies.