Best Hedgehog Shortbread Cookies With Chocolate Walnut Recipes

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.

HEDGEHOG COOKIES

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.

CHOCOLATE SHORTBREAD COOKIES WITH WALNUTS

Steps:

• In a medium mixing bowl whisk together the flour, salt and cocoa powder. Set aside
• In a small measuring cup combine the vanilla and espresso powder. Mix until dissolved.
• In a large mixing bowl beat the soft butter with an electric mixer for 1 minute or until smooth. Add the powdered sugar and brown sugar. Blend on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.
• Add the vanilla and mix just until incorporated.
• Add the flour in three additions and mix on low speed until incorporated. The dough will seem a little dry, but keep mixing, it will come together.
• Add the walnuts to the cookie dough and mix together using a wooden spoon, or mix by hand.
• Place the dough on a large piece of wax or parchment paper. Form the dough into a log 12-inches long and about 1 ½-inches thick. Wrap the dough tightly and refrigerate for at least 4 hours or overnight.
• To bake preheat oven to 350°F.
• Line two baking sheets with parchment paper, set aside.
• Remove the dough from the refrigerator while preparing the egg wash. Whisk together the egg yolk and water. Lightly brush the entire log with the egg wash. Pour coarse sugar down the middle of a piece of parchment or wax paper. Roll the dough log in the sugar to coat, pressing down firmly to adhere.
• Using a large, thin, sharp knife, slice the log into 24 (½-inch) rounds. Place the cookies on the prepared cookies sheets about 1-inch apart.
• Lightly sprinkle the tops of each cookie with sea salt, if using. Bake for 16-20 minutes or until the cookies are set and you start to smell baking chocolate. Cool on a wire rack and store in an airtight container.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

CHOCOLATE-PECAN HEDGEHOG COOKIES

Steps:

• Preheat oven to 325°. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet. , Bake 12-15 minutes or until lightly browned. Let stand 5 minutes before removing to a wire rack to cool completely., In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. Place on waxed paper; immediately coat the wet chocolate with sprinkles., With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. Store in an airtight container.

HEDGEHOG COOKIES

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.

WALNUT SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.