These are likely the best bug cookies you'll ever eat. And if your granny couldn't see the baked caterpillars peeking out of the dough, she'd undoubtedly ask for seconds.

　　I bring these treats, which are sure conversation starters, when I'm asked to appear on radio talk shows. If I'm successful, after the banter has subsided, listeners will hear the sighs of contentment from the on-air hosts. Trust me on this: they're that good.

　　When baked, those chubby ivory-colored caterpillars taste like pistachios. What's not to like? Based on flavor alone, Julia Child would have endorsed this recipe—and probably asked for seconds or thirds.

　　

Ingredients

About 3 dozen cookies

　　1 2/3 cups all-purpose flour

　　3/4 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　3/4 cup butter, softened

　　3/4 cup firmly packed brown sugar

　　1/3 cup granulated sugar

　　1 teaspoon vanilla extract

　　1 large egg

　　2 cups white chocolate chunks or morsels

　　3/4 cup (about 375) frozen wax worms, thawed

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Drop the batter by rounded teaspoonful onto nonstick baking sheets.

　　

Step 5

Gently press 2 or 3 of the remaining wax worms into the top of each cookie.

　　

Step 6

Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.

　　

Step 7

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. Buy the full book at Amazon.