Best 3 Chocolate Pecan Hedgehog Cookies Recipes
Indulge in the delightful Chocolate Pecan Hedgehog Cookies, a whimsical treat that combines the irresistible flavors of chocolate and pecans. These adorable cookies are not only visually appealing but also incredibly delicious, making them perfect for any occasion. With their rich chocolate flavor, crunchy pecan topping, and adorable hedgehog shape, these cookies are sure to be a hit among cookie lovers of all ages. This article provides two delectable recipes for Chocolate Pecan Hedgehog Cookies: a classic version and a gluten-free alternative. Both recipes offer step-by-step instructions, ensuring that even novice bakers can create these delightful treats with ease. Get ready to impress your friends and family with these charming and irresistible Chocolate Pecan Hedgehog Cookies.
Here are our top 3 tried and tested recipes!
CHOCOLATE-PECAN HEDGEHOG COOKIES
Unlike the real woodland creatures, these chocolate-coated hedgehogs dwell on snack plates and cookie trays. The little guys are fun to make and eat. -Pamela Goodlet, Washington Island, WI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cookies.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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
Tips:
- To toast the pecans, spread them in a single layer on a baking sheet and bake them at 350°F for 5-7 minutes, stirring once or twice, until they are fragrant and lightly browned.
- Use a cookie scoop to drop the dough onto the prepared baking sheets. This will help to ensure that the cookies are all the same size and shape.
- Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown. Do not overbake, or the cookies will be dry and crumbly.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- To make the chocolate ganache, heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and add the chopped chocolate. Stir until the chocolate is melted and smooth.
- Dip the cooled cookies in the chocolate ganache and then roll them in the chopped pecans. Place the cookies on a parchment paper-lined baking sheet and refrigerate for 30 minutes, or until the ganache is set.
Conclusion:
These chocolate pecan hedgehog cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized with your favorite nuts and chocolate. Be sure to give them a try!
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