- 16
- 30 mins
- 45 mins
Ingredients
- 1/3 cup butter, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 2/3 cup all-purpose flour
- 2/3 cup ground pecans
- 1/8 teaspoon salt
- 1/2 cup 60% cacao bittersweet chocolate baking chips
- 1/4 cup chocolate sprinkles
Preparation
Step 1
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.
Yield: 16 cookies.