hedgehog cookies

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups white sugar
• 1 cup butter-flavored shortening
• 1/4 cup corn syrup
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup pecans
• 1 cup chocolate chips

Recipe

Cook Time: 10 mins Ready Time: 3 hrs 10 mins


• 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 the pointed end of each cookie for eyes and a nose.