Hedgehog Cookies Recipes

CHOCOLATE-PECAN HEDGEHOG COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet. , Bake 12-15 minutes or until lightly browned. Let stand 5 minutes before removing to a wire rack to cool completely., In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. Place on waxed paper; immediately coat the wet chocolate with sprinkles., With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. Store in an airtight container.

HEDGEHOG COOKIES

Steps:

• Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
• Pulse pecans in a food processor until finely chopped; transfer to a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
• Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

HEDGEHOG COOKIES

Steps:

• Mix cold butter and flour in a food processor until it is crumbly - don't overmix.
• Put the butter mixture into a large mixing bowl, then add the confectioners' sugar, egg, vanilla and salt. Mix with a spatula until smooth.
• Flatten the cookie dough into a large oval and wrap with plastic wrap. Pop in the fridge to cool for 30 minutes.
• After chilling, make the hedgehogs by breaking off a piece of dough a little smaller than a ping pong ball. Roll the dough into a ball and pinch out a nose shape (see the video above). Lay all your hedgehogs out on a baking tray lined with baking paper (parchment) and pop them into the freezer for 30 minutes to chill.
• Preheat the oven to 350 F.
• When chilled, bake for 18-20 minutes, until the noses are slightly golden. Pop them onto a cooling rack and allow to cool completely.
• Break the pretzels in half, then break the circle shape on each side of the pretzel to make an antler. Match the antlers up in pairs ready to go.
• Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment) and decorate with your special Christmas colors.
• Now, it's time to get your Christmas vibe really pumping. Grab a pair of antlers and hold them in place in the gooey chocolate on a hedgehog. Keep holding. Song time! Sing 'Rudolph the Red-Nosed Hedgehog' through all the way at least once. I recommend twice. Through the magic of song (and a little time) the antlers should now adhere to the chocolate.
• When you've done all of your antlers (your voice may be somewhat hoarse by now), dab on the melted chocolate for the eyes and nose with a toothpick. Finally, pop that cute little red nose in place. It will only take a couple of seconds to stick (no singing required unless you want to).
• First up, make the Santa hats by piping a little bit of royal icing around the bottom of the gummy raspberry and a dollop on top. Leave them to dry.
• Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment).
• After you have dipped all of your hedgehogs' bottoms in the chocolate and lined them up on a tray lined with baking paper, apply the red sprinkles.
• Carefully place a Santa hat on top of each hedgehog. You may need to hold it in place for a few seconds until it sticks. Use a toothpick to dab on the eyes and nose. Ho ho ho!
• Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment).
• Apply the sprinkles while they are still wet. When they are dry, add the finishing touches using a skewer or toothpick to dab a tiny bit of melted chocolate for two little eyes and a nose.

HEDGEHOG COOKIES

Steps:

• In a large bowl, combine the walnuts, dates and brown sugar. Add 1/2 cup coconut and egg; mix well. Shape into 1-in. balls; roll in remaining coconut. , Place on greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.

HEDGEHOG BISCUITS

Steps:

• Melt the butter in a large saucepan over a medium heat.
• Remove the pan from the heat, and stir in the sifted icing sugar and cocoa, and mix well.
• Stir in the beaten egg, and return the pan to the heat and stir until the mixture boils.
• Remove the pan from the heat and stir in the coconut, biscuit pieces and nuts. The biscuits are generally broken into pieces about the size of a hazelnut, but some larger pieces is fine, and the pieces certainly don't have to all be the same size!
• Spoon the mixture into a baking paper lined 18cm x 28cm (approximately 7" x 11") slice pan and press down firmly.
• Icing the Hedgehogs: Melt the dark chocolate, milk chocolate and copha together in a microwave-safe bowl or jug in a microwave oven on a Medium setting for approximately 2 minutes; stir well, pour - and spread evenly - over the hedgehog base.
• Chill to set.
• Once chilled, cut into 24 slices. Or larger or smaller slices if you wish!
• Notes: For extra flavour, add 1/4 cup of sultanas.