almond extract, or flavor of your choice
chocolate sprinkles or chopped nuts for decorating
In This Recipe
Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper or a silpat mat.
In a medium bowl stir all ingredients except chocolate and oil; knead into smooth dough. Dust with more flour if your dough is sticky. It should be soft to touch but not sticking to your fingers.
Tear small pieces of dough and form them into a ball. I used a measuring spoon to keep them all the same size. With your fingers, stretch one side of the ball to assume a pear shape or body of a hedgehog.
Arrange shaped cookies in a prepared baking sheet and bake until slightly browned, about 15-20 minutes. Please note that baking time varies due to the size of your cookies and your oven. Keep your eye on them during baking; you don’t want to burn their little muzzles.
Allow cookies to cool. Don’t worry if they’re little cracked, most all will be covered by chocolate.
Heat the oil in a small saucepan over medium-low heat. Add chocolate and stir until chocolate has completely melted. Dip the bottom of each cookie, about two-thirds up, into the melted chocolate. This is best done by holding the cookie by its “muzzle”. Shake off excess chocolate then roll the cookie into chocolate sprinkles or chopped nuts. Place cookies on waxed paper.
Using a toothpick dipped into melted chocolate draw three small dots for eyes and nose. Let the chocolate harden. Store the cookies refrigerated in an airtight container. Remove from refrigerator 30 minutes before serving, to soften.