Instructions: 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.

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