Ant Cookies

Ant Cookies are an American delicacy invented by Californian Small Business Owner and Amateur Ship Wreck Enthusiast Duckisaurus. The cookies are traditionally made with standard baked good ingredients such as sugar, flour, eggs, milk, and insects. Originally an art piece made in support of anti-insecticide protests, the delicacy has reached immense fame in modernist schools of thought as an alternative to traditional protein sources. In South East Asia specifically Ant Cookies soon overtook Nabisco (maker of Oreos) as the number one consumed cookie type in the region.


 * Ingredients
 * 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
 * 1 teaspoon ground cinnamon (optional)
 * 1 teaspoon salt and baking powder
 * 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
 * 1/2 cup (100g) granulated sugar
 * 1 funnel full of ants


 * Steps
 * Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt– you’ll add the ants later.
 * Mix the wet ingredients together.
 * Combine the wet and dry ingredients.
 * Add the ants. The dough will be thick and sticky. Make sure the ants don't squirm too much by singing to them.
 * Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading and kills any tougher ants.
 * Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
 * Bake. The cookies are done when the edges are set and the centers still look soft.