Cute Little Cookies

I saw this recipe in a cookbook, and thought, those are so cute! I've been wanting to try them, and when I heard we're going to  party that you had to bring something, I made these. Their dough was crumbly, and I had to squish it together to shape it. But I found it you work it too much, It'll dry out and get more crumbly. But they're good, and kinda have the same texture as short bread.
I got this recipe from Taste Of Home Kid Approved Recipes

 The chocolate was kinda hard to work with, and dripped all over the place when I was doing the eyes and noses (In cookbooks everything always looks nice and neat, but when I make a recipe, it never turns out that way). But they're still cute, and yummy!

They're small, about the size of a large walnut.

















                                               Hedgehog Cookies



1/3 of a cup butter, softened
1/4 a cup confectioner's sugar
1/2 a teaspoon vanilla extract
2/3 a cup ground pecans (I used the same amount of ground almonds instead. It worked fine)
2/3 a cup all-purpose flour
1/8 a teaspoon salt
1/2 a cup 60% cacao bittersweet chocolate baking chips (I used plain ol' semisweet chocolate chips, instead)
1/4 a cup chocolate sprinkles


1. In a small bowl, cream butter and confection's sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, and salt; gradually add to creamed mixture and mix well. Shape about 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place two inches apart on greased baking sheet.

2. Bake at 325 degrees Fahrenheit for 12-15 minutes or until lightly browned. Let stand for 5 minutes before removing to a ware rack to cool completely.

3. In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave face uncovered). Allow excess to drip off. Place on waxed paper, immediately coat the wet chocolate with sprinkles.

4. With a toothpick dipped in chocolate, make two eyes and a dot on the nose. let stand until set. Store in an airtight container.