1C all purpose flour (wheat flour or a cup-for-cup gluten free flour)
1/4C cricket powder
3Tbsp powdered sugar
1/4tsp kosher salt
1/2tsp vanilla extract
1/2C unsalted butter (1 stick) cut into chunks
Pulse ingredients in food processor until combined and starting to clump. Transfer to mixing bowl and knead until dough forms. Form cookies on baking sheet, chill for 15min in refrigerator, bake @ 325F for 18-24 minutes (just starting to gain a light browning on top and edges). For forming cookies, either roll out dough into 1/2" thick square and cut into desired shapes, or, using wax paper or parchment, roll dough into a log, chill log until firm, and then slice log into 1/2" thick slices and arrange on baking sheet. Optionally pierce the top of the cookies with a fork to avoid cracking of the surface during baking.
1/4C cricket powder
3Tbsp powdered sugar
1/4tsp kosher salt
1/2tsp vanilla extract
1/2C unsalted butter (1 stick) cut into chunks
Pulse ingredients in food processor until combined and starting to clump. Transfer to mixing bowl and knead until dough forms. Form cookies on baking sheet, chill for 15min in refrigerator, bake @ 325F for 18-24 minutes (just starting to gain a light browning on top and edges). For forming cookies, either roll out dough into 1/2" thick square and cut into desired shapes, or, using wax paper or parchment, roll dough into a log, chill log until firm, and then slice log into 1/2" thick slices and arrange on baking sheet. Optionally pierce the top of the cookies with a fork to avoid cracking of the surface during baking.