December 25, 2015
Featured Fabulous Friday Flavours: Hedgehog Cookies
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 1/3 cup all-purpose Flour
- 1 cup powdered Sugar
- 1 Egg
- ¾ cup Cornstarch
- 2 teaspoons Vanilla extract
- 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.
Here’s wishing you the sweetest and merriest Christmas!
Thank you for featuring my cookies, dear Ann! You’re too sweet 🙂 Hugs and smooches!
I was going to wait for you to say yes first, but it had to go up and I figured you wouldn’t mind it. 😀 It’s a great recipe, Jas. (I’m still mulling about it. Hehheee!)