Cicadas recipes: 'Emergence' cookies and 'Southern Cicada Tartlets'

These should look like cicadas emerging out of a little pile of chunky mud! 

Ingredients: 

1/2 cup shortening 

3 eggs 

1 1/2 cups sugar 

4 oz unsweetened chocolate, melted and cooled 

2 tsp baking powder 

2 tsp vanilla 

2 cups all-purpose flour 

1/3 cup sugar 

1 beaten egg white 

1/2 cup coarsely chopped nuts (optional) 

About 60 parboiled dry roasted cicadas (roast for only 8 minutes so that they retain some moisture) 

Directions: 

1. In a large bowl, beat shortening with eggs, the 11/2 cups sugar, cooled chocolate, baking powder, and vanilla until well combined, scraping sides of bowl. 

2. Gradually stir in flour until thoroughly combined. Stir in the nuts. Cover and chill for 1-2 hours or until dough is easy to handle. 

3. Meanwhile, stir together the 1/3 cup sugar and beaten egg white. Place cicadas on waxed paper; brush with egg white mixture and set aside. 

4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Place a cicada on top of each ball, pressing lightly. 

5. Bake in a 375 oven for 8-10 minutes or till edges are set. Transfer to a rack to cool. 

Yield: 60 cookies

Southern Cicada Tartlets 

Thanks to my mother, Shirley Jadin, for letting me, umm, alter, this old family recipe!

Ingredients

Crust: 

2 cups sifted flour 

2-3 ozs cream cheese, softened 

2 sticks butter 

(Mix well and chill overnight.)

Filling: 

3 eggs, well-beaten 

2 cups brown sugar 

2 tbsp melted butter 

2 tsp vanilla 

1/2 cup dry roasted cicadas, chopped 

Directions

1. In ungreased tart tins, put about 1 tsp of crust dough, push around the tin and shape into little pie crusts. 

2. Fill each tart 1/2 full of filling. 

3. Bake at 350 degrees for 25-30 Minutes. 

4. Immediately after removing from the oven, place a single dry-roasted cicada in the center of each tart. 

Yield: 55 tartlets