Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, softened

  2. 1/4 cup confectioners' sugar

  3. 1/2 teaspoon vanilla extract

  4. 2/3 cup all-purpose flour

  5. 2/3 cup ground pecans

  6. 1/8 teaspoon salt

  7. 1/2 cup 60% cacao bittersweet chocolate baking chips

  8. 1/4 cup chocolate sprinkles

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the 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 at 325° for 12-15 minutes or until lightly browned. Let stand for 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. Yield: 16 cookies.


Send feedback