Directions

• In a small bowl, cream butter and confectioners' sugar until light
• and fluffy. Beat in vanilla. Combine the 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 at 325° for 12-15 minutes or until lightly browned. Let
• stand for 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.