2 1/4 c Unbleached white flour 2/3 c Powdered sugar 8 oz Pecans (chopped) 8 oz Margarine (melted) 1 tb Oil (for baking sheets) 2/3 c Powdered sugar (for Coating cookies) Recipe by: Chachie's New Orleans Cooking Preheat oven to 350 degrees. In a large bowl, place flour, 2/3 cup powdered sugar, and pecans. Mix thoroughly. Add margarine and mix thoroughly with hands. Lightly oil 2 large baking sheets. In amounts of 1-1/2 tablespoons, mold dough into cocoon or oval shapes by hand. Place cookies on baking sheets. Bake in a 350 oven for 30 minutes or until bottoms are light brown. Do not overcook. When cookies are done, cool completely. Pour remaining 2/3 cup powdered sugar into a plastic bag. Drop 5 to 6 cookies at a time into the bag and toss. When cookies are completely covered with sugar, place on platter and serve. Yields 4 dozen. -----
How To make Cocoons's Videos
古老的东方蚕桑文化,治愈每一个怕冷的人——蚕丝被 winter bedding from double-cocoon silk|Liziqi Channel
Chinese people invented sericulture and silk reeling, And silk is treasured as a symbol of Chinese culture. It’s a family tradition to raise silkworms and I’ve been doing that as a little girl. Now it’s getting cold, and let me make a set of winter bedding from double-cocoon silk to keep my dear granny warm.
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How silk is made from Silk worm Cocoons | Animal facts | Silk worm
How silk is made from Silk worm Cocoons
Animal facts Silk worm
Handmade soap with silk cocoons and rose clay
Recipe Super Fat 5% Lye Concentration 35% Olive oil 35% Shea butter 20% Coconut butter 28% Cocoa butter 7% Castor oil 6% Grapeseed oil 4% Fragrance oil: Lemonflower ( 3% of oil weight) 4 tsp of rose clay disolved in 4tsp distilled water (uce 1 tsp per cup of soap) 14 silk cocoons per 1 kgr of oils Use soapcalculators to calculate your recipe Multiply the volume of your mold by 0.7 to calculate the total weight of oils needed
Cooking silkworm pupae
There are many reasons why insects are ideal for human consumption. They are high in protein, have a low carbon footprint, and they don't need to be transported long distances to be slaughtered. My experience with preparing and eating silkworms came with a couple of surprises, though.