HEDGEHOG COOKIES
3 different hedgehog cookie ideas! Use one of these or create your own!
Provided by Stefani
Categories Dessert
Time 1h30m
Number Of Ingredients 16
Steps:
- Mix cold butter and flour in a food processor until it is crumbly - don't overmix.
- Put the butter mixture into a large mixing bowl, then add the confectioners' sugar, egg, vanilla and salt. Mix with a spatula until smooth.
- Flatten the cookie dough into a large oval and wrap with plastic wrap. Pop in the fridge to cool for 30 minutes.
- After chilling, make the hedgehogs by breaking off a piece of dough a little smaller than a ping pong ball. Roll the dough into a ball and pinch out a nose shape (see the video above). Lay all your hedgehogs out on a baking tray lined with baking paper (parchment) and pop them into the freezer for 30 minutes to chill.
- Preheat the oven to 350 F.
- When chilled, bake for 18-20 minutes, until the noses are slightly golden. Pop them onto a cooling rack and allow to cool completely.
- Break the pretzels in half, then break the circle shape on each side of the pretzel to make an antler. Match the antlers up in pairs ready to go.
- Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment) and decorate with your special Christmas colors.
- Now, it's time to get your Christmas vibe really pumping. Grab a pair of antlers and hold them in place in the gooey chocolate on a hedgehog. Keep holding. Song time! Sing 'Rudolph the Red-Nosed Hedgehog' through all the way at least once. I recommend twice. Through the magic of song (and a little time) the antlers should now adhere to the chocolate.
- When you've done all of your antlers (your voice may be somewhat hoarse by now), dab on the melted chocolate for the eyes and nose with a toothpick. Finally, pop that cute little red nose in place. It will only take a couple of seconds to stick (no singing required unless you want to).
- First up, make the Santa hats by piping a little bit of royal icing around the bottom of the gummy raspberry and a dollop on top. Leave them to dry.
- Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment).
- After you have dipped all of your hedgehogs' bottoms in the chocolate and lined them up on a tray lined with baking paper, apply the red sprinkles.
- Carefully place a Santa hat on top of each hedgehog. You may need to hold it in place for a few seconds until it sticks. Use a toothpick to dab on the eyes and nose. Ho ho ho!
- Dip your hedgehogs - bottom first - into melted chocolate. Submerge to a little over halfway. Rest them on baking paper (parchment).
- Apply the sprinkles while they are still wet. When they are dry, add the finishing touches using a skewer or toothpick to dab a tiny bit of melted chocolate for two little eyes and a nose.
Nutrition Facts : Calories 110 kcal, Carbohydrate 14 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 23 mg, Sugar 4 g, ServingSize 1 serving
MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
HEDGEHOG COOKIES
Steps:
- 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 onto the pointed end of each cookie for eyes and a nose.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 99.1 mg, Sugar 15.5 g
CHOCOLATE CHUNK PECAN COOKIES
You can't beat American-style cookies with big chunks of chocolate and nuts. The perfect grown-up biscuit
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Melt 85g chocolate in the microwave on High for 1 min or over a pan of simmering water.
- Beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
- Heap 12 spoonfuls, spaced apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate. Bake for 12 mins until firm, then leave to cool on the sheets. Can be stored in a tin for up to 3 days.
Nutrition Facts : Calories 294 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
HEDGEHOG COOKIES
These little treats are as cute as they can be and delicious, too. A lady from my garden club shared this recipe one Christmas, but they're good for any occasion. They're a hit with both kids and grown-ups. -Sandi Pichon, Slidell, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the walnuts, dates and brown sugar. Add 1/2 cup coconut and egg; mix well. Shape into 1-in. balls; roll in remaining coconut. , Place on greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 218 calories, Fat 12g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 39mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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