Hedgehog Cookies

Method

1. 1

   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.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   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.

4. 4

   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.

5. 5

   Pulse pecans in a food processor until finely chopped; transfer to a bowl.

6. 6

   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.

7. 7

   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.

8. 8

   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.

Nutrition

calories

280 kcal

fatContent

15 g

fiberContent

2 g

sugarContent

16 g

sodiumContent

99 mg

proteinContent

3 g

cholesterolContent

16 mg

carbohydrateContent

34 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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