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Hedgehog Cookies

May 9, 2016

Hedgehog Cookies
Paula Nemzek for KCTS 9 Cooks

These lovely butter cookies were a Mother’s Day surprise. Almost too cute to eat (but too delicious not to).

Makes 2–3 dozen cookies, depending on size.

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup semisweet chocolate chips
  • 3/4 cup crushed pecans, walnuts or Heath Bar bits

In a mixing bowl, cream together butter and sugar. Add egg and vanilla; mix well. In a separate bowl, combine flour, baking powder and salt; add to creamed mixture and mix well.

Using a one-tablespoon cookie scoop, shape the cookies into a teardrop shape with one pointed end. Place the cookies two inches apart on two parchment-lined baking sheets. Bake at 375 degrees for 12 to 15 minutes, or until set and lightly browned on bottoms only. The cookies will puff up slightly when baking.  Let the cookies cool completely before decorating.

Melt the chocolate chips in a microwave-safe bowl. Using the back of a spoon, spread the chocolate on three-quarters of the round end of the cookies. Using the end of a chopstick, or even the narrow wooden end of a small paintbrush, dot on two chocolate eyes and a nose.

Pour the crushed nuts into a bowl. With a spoon, pour the nuts over the chocolate. Let the cookies harden on the parchment-lined cookie sheets until set. Store cookies in a sealed container. They keep well for several days.


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