It’s Christmas, 6 more days before 2016 arrives at our door-steps and I am completely in a holiday, festive mood! With such a mood, I am in a need for indulgence. By that, I mean something sweet, something chocolatey and something nutty that would make the tummy happy and the soul all tuned-up. It reminded me of a cookie recipe Jas over at All That’s Jas posted last month on her blog – the Hedgehog Cookies!
It’s easily the most memorable, cutest home-made cookies I have ever seen and easy enough to make. It’s been etched in my mind for a while now, off and on, and I still have not attempted it yet. Mainly because I’m afraid of the consequences of not being able to stop eating them the moment I start baking them. Those are the kind of cookies that scream INDULGE! INDULGE!INDULGE! and I KNOWWWW that my brain wants my stomach to devour it!
So while fighting my inner desire for a potential addition, I thought I’d feature Jas’s wonderful creation of such festive-looking recipe for this week’s Fabulous Friday Flavours instead. These things ooze cuteness! It would be a waste not to share with the world!
1 teaspoon Almond extract (or flavor of your choice)
½ cup (8 tablespoons) Butter, softened
Pinch of Salt
1 cup Chocolate chips
1 tablespoon Oil
Chocolate sprinkles or chopped nuts for decorating
Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper or a silpat mat.
In a medium bowl stir all ingredients except chocolate and oil; knead into smooth dough. Dust with more flour if your dough is sticky. It should be soft to touch but not sticking to your fingers.
Tear small pieces of dough and form them into a ball. I used a measuring spoon to keep them all the same size. With your fingers, stretch one side of the ball to assume a pear shape or body of a hedgehog.
Arrange shaped cookies in a prepared baking sheet and bake until slightly browned, about 15-20 minutes. Please note that baking time varies due to the size of your cookies and your oven. Keep your eye on them during baking; you don’t want to burn their little muzzles.
Allow cookies to cool. Don’t worry if they’re little cracked, most all will be covered by chocolate.
Heat the oil in a small saucepan over medium-low heat. Add chocolate and stir until chocolate has completely melted. Dip the bottom of each cookie, about two-thirds up, into the melted chocolate. This is best done by holding the cookie by its “muzzle”.
Shake off excess chocolate then roll the cookie into chocolate sprinkles or chopped nuts.
Place cookies on waxed paper.
Using a toothpick dipped into melted chocolate draw three small dots for eyes and nose. Let the chocolate harden. Store the cookies refrigerated in an airtight container.
Remove from refrigerator 30 minutes before serving, to soften.
I know it would be a matter of time before I succumb to the temptation of making these babies. I shall contemplate on this for a while as I point my little finger at Jas for messing with my head! Until then, make sure you pop by Jas’s sweets recipes.
Here’s wishing you the sweetest and merriest Christmas!