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Home > Desserts > Hedgehog Cookies Recipe – Ezhiki

Hedgehog Cookies Recipe – Ezhiki

March 16, 2016 By Valya of Valya's Taste of Home 18 Comments

Hedgehog Cookies Recipe - Ezhiki

Need a beautiful dessert for this coming Easter? How about these egg-like treats to color your dessert spread? I usually make them once a year for Easter or weddings because they are a bit time consuming, but at the same time very fun to make and totally worth it.

For the filling, I like to use frozen cherries except I didn’t have any this year due to the 5-day power outage we had over the winter. All my freezer stockpiles were ruined. You may use any filling you like for these. A sour cherry filling, covered with chocolate and coated with flavored crushed wafers is the perfect combination.

These treats may be made up to 5 days before an event or holiday if you have a long food prep list. The delicious result is sure to delight your adult guests as well as the little ones. Have fun making and enjoy eating them!

Dough Ingredients:
5 large – egg yolks
½ cup – sour cream
3 sticks – margarine
1 tsp. – baking soda
2 tsp. – vinegar
3 cups – all-purpose flour
Hedgehog Cookies Recipe - Ezhiki

Filling:
I like to use Home Frozen Cherries. You may use anything you like; chocolate chips, raisins, cranberries, blueberries, frozen or dried fruit, etc.
Hedgehog Cookies Recipe - Ezhiki

Chocolate Dipping:
I use the  Chocolate Ganache Recipe
Wafer Coating:
1 pack – plain circular wafers (available at any European Store)
1/3 pack – strawberry flavored wafers
¾ pack – vanilla flavored wafers (I use a ¼ pack of each vanilla pack)
¾ pack – lemon or orange flavored wafers
4-gallon size – Ziploc bags
Hedgehog Cookies Recipe - Ezhiki

Instructions:
1. Cook 5 large eggs. While the eggs are cooking, prepare the wafers for coating.
Place the following flavors and colors on separate large plates:
1 ½ white round wafers, 1 pink round wafer, and 1/3 pack strawberry flavored wafers.
1 ½ white round wafers, 1 orange round wafer, and 1/3 pack vanilla flavored wafers.
1 ½ white round wafers, 1 green round wafer, and 1/3 pack lemon or orange flavored wafers.
1 ½ white round wafers, 1 blue round wafers, and 1/3 pack lemon or orange flavored wafers.
Hedgehog Cookies Recipe - Ezhiki

2. Place white and pink/strawberry wafers into a gallon size Ziploc bag. Using a dough roller, finely crush and mix the wafers well. Transfer crushed wafers back onto the plate. Repeat the same process with each color using a new Ziploc bag to avoid mixing colors. Set aside until ready for use.
Hedgehog Cookies Recipe - Ezhiki

Hedgehog Cookies Recipe - Ezhiki

Dough Instructions:
1. Place 5 cooked egg yolks in a mixer bowl. Beat yolks with the paddle attachment. Remove the bowl from the mixer stand and mash some more with a spoon to break down yolk crumbs as much as possible. (I found it impossible to completely break down the crumbs to a perfectly smooth texture. There will be tiny crumbs left, and that is fine.)
Hedgehog Cookies Recipe - Ezhiki

2. Add sour cream and keep mixing and mashing the yolks with sour cream until smooth. (This is where you’ll be able to break down most of the yolk crumbs best. I first use a spoon, then a hard rubber spatula.)
Hedgehog Cookies Recipe - Ezhiki

3. Place the bowl back on the stand and attach the paddle. Add margarine. (Butter causes easy crumbling after baking.) Mix well on high for a minute. Scrape down the dough off the sides of the bowl with a spatula, and mix again for a minute. Add baking soda activated with vinegar. Mix for 30 more seconds or so until combined.
Hedgehog Cookies Recipe - Ezhiki

4. Add flour gradually (½ cup at a time), until the dough is formed smooth and soft.
Hedgehog Cookies Recipe - Ezhiki

5. Preheat the oven to 350 F. Transfer the dough onto a working surface and knead it into a large ball to limit drying. Form bite-size balls, ½ inch in diameter and flatten them down. Place the filling in the center, seal them and shape back into balls.
Hedgehog Cookies Recipe - Ezhiki

6. Place the balls onto a large cookie sheet lined with parchment paper. Repeat these steps until all the dough is used. Bake for 20 -25 minutes or until light golden brown. (Frozen filling will leak a little, which is ok.) Remove from the oven and let them cool completely before coating.
Hedgehog Cookies Recipe - Ezhiki

Hedgehog Cookies Recipe - Ezhiki
Coating:

While they are baking, prepare the chocolate coating. I use this Chocolate Ganache Recipe for the coating. (A melted chocolate bar coats and hold hedgehogs better than a glaze made with powdered cocoa. They’re easier to shape, and the aroma of dark chocolate is much tastier.)
Cool chocolate ganache (it should be pretty warm but not hot). Dip one ball in the chocolate ganache at a time. Place it on a plate of wafer crumbs. Coat carefully and thoroughly so the chocolate does not stay behind on the crumbs (crumbs should stay clean from chocolate the entire coating process). Spread out all coated and crumbed hedgehogs on a large platter to dry and set completely. Repeat the same steps with all balls and wafer crumbs. There will be some crumbs left over; I save these to use later for coating cakes.
Hedgehog Cookies Recipe - Ezhiki

Hedgehog Cookies Recipe - Ezhiki

Hedgehog Cookies Recipe - Ezhiki

5 from 1 vote
Hedgehog Cookies Recipe - Ezhiki
Print
Hedgehog Cookies Recipe - Ezhiki
Prep Time
3 hrs 15 mins
Total Time
3 hrs 15 mins
 
Course: Dessert
Servings: 115 hedgehogs
Author: Valya at Valya's Taste of Home
Ingredients
  • Dough Ingredients:
  • 5 large – egg yolks
  • ½ cup – sour cream
  • 3 sticks - margarine
  • 1 tsp. - baking soda
  • 2 tsp. – vinegar
  • 3 cups – all-purpose flour
  • Filling:
  • I like to use Home Frozen Cherries. You may use anything you like; chocolate chips raisins, cranberries, blueberries, frozen or dried fruit, etc.
  • Chocolate Dipping:
  • I use the Chocolate Ganache Recipe
  • Wafer Coating:
  • 1 pack – plain circular wafers available at any European Store
  • 1/3 pack – strawberry flavored wafers
  • ¾ pack – vanilla flavored wafers I use a ¼ pack of each vanilla pack
  • ¾ pack – lemon or orange flavored wafers
  • 4- gallon size – Ziploc bags
Instructions
  1. Cook 5 large eggs. While the eggs are cooking, prepare the wafers for coating.
  2. Place the following flavors and colors on separate large plates:
  3. ½ white round wafers, 1 pink round wafer, and 1/3 pack strawberry flavored wafers.
  4. ½ white round wafers, 1 orange round wafer, and 1/3 pack vanilla flavored wafers.
  5. ½ white round wafers, 1 green round wafer, and 1/3 pack lemon or orange flavored wafers.
  6. ½ white round wafers, 1 blue round wafers, and 1/3 pack lemon or orange flavored wafers.
  7. Place white and pink/strawberry wafers into a gallon size Ziploc bag. Using a dough roller, finely crush and mix the wafers well. Transfer crushed wafers back onto the plate. Repeat the same process with each color using a new Ziploc bag to avoid mixing colors. Set aside until ready for use.
  8. Dough Instructions:
  9. Place 5 cooked egg yolks in a mixer bowl. Beat yolks with the paddle attachment. Remove the bowl from the mixer stand and mash some more with a spoon to break down yolk crumbs as much as possible. (I found it impossible to completely break down the crumbs to a perfectly smooth texture. There will be tiny crumbs left, and that is fine.)
  10. Add sour cream and keep mixing and mashing the yolks with sour cream until smooth. (This is where you'll be able to break down most of the yolk crumbs best. I first use a spoon, then a hard rubber spatula.)
  11. Place the bowl back on the stand and attach the paddle. Add margarine. (Butter causes easy crumbling after baking.) Mix well on high for a minute. Scrape down the dough off the sides of the bowl with a spatula, and mix again for a minute. Add baking soda activated with vinegar. Mix for 30 more seconds or so until combined.
  12. Add flour gradually (½ cup at a time), until the dough is formed smooth and soft.
  13. Preheat the oven to 350 F. Transfer the dough onto a working surface and knead it into a large ball to limit drying. Form bite-size balls, ½ inch in diameter and flatten them down. Place the filling in the center, seal them and shape back into balls.
  14. Place the balls onto a large cookie sheet lined with parchment paper. Repeat these steps until all the dough is used. Bake for 20 -25 minutes or until light golden brown. (Frozen filling will leak a little, which is ok.) Remove from the oven and let them cool completely before coating.
  15. Coating:
  16. While they are baking, prepare the chocolate coating. I use this Chocolate Ganache Recipe for the coating. (A melted chocolate bar coats and hold hedgehogs better than a glaze made with powdered cocoa. They're easier to shape, and the aroma of dark chocolate is much tastier.)
  17. Cool chocolate ganache (it should be pretty warm but not hot). Dip one ball in the chocolate ganache at a time. Place it on a plate of wafer crumbs. Coat carefully and thoroughly so the chocolate does not stay behind on the crumbs (crumbs should stay clean from chocolate the entire coating process). Spread out all coated and crumbed hedgehogs on a large platter to dry and set completely. Repeat the same steps with all balls and wafer crumbs. There will be some crumbs left over; I save these to use later for coating cakes.

Hedgehog Cookies Recipe - Ezhiki

If you make this Hedgehog Cookies Recipe – Ezhiki please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Hedgehog Cookies Recipe - Ezhiki

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Filed Under: cookies, Desserts, Easter/Spring, Holidays and Seasonal, recipes Tagged With: beautiful, cookies, delicious, Easter dessert, ezhiki, hedgehog cookies

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Reader Interactions

Comments

  1. Valentina @Valentina's Corner

    March 16, 2016 at 7:54 pm

    They look so pretty… ?

    Reply
    • valya'stasteofhome.com

      March 16, 2016 at 8:55 pm

      Thank you very much, they are just as good as they look 🙂

      Reply
  2. Annie

    March 17, 2016 at 8:00 am

    WOW! These look AMAZING!!

    Reply
    • valya'stasteofhome.com

      March 17, 2016 at 11:13 am

      Thank you very much 🙂

      Reply
  3. Elena

    March 23, 2016 at 6:56 am

    How to store them if making in advance?
    Thanx

    Reply
    • valya'stasteofhome.com

      March 23, 2016 at 9:30 am

      I store them in a plastic container with a lid just a little open in the pantry or kitchen cabinet for up to 5-7 days.

      Reply
  4. Diana

    May 27, 2016 at 5:36 pm

    Wooow! These look amazing! I will definitely try them out… Thank you for the recipe! 🙂

    Reply
    • valya'stasteofhome.com

      May 27, 2016 at 11:02 pm

      Thank you 🙂

      Reply
  5. Nat

    September 16, 2017 at 6:29 pm

    I’m sorry but this are just too cute to eat!

    Reply
    • www.valyastasteofhome.com

      September 17, 2017 at 10:00 pm

      I know. I feel like that sometimes too. They are definitely attractive. 🙂

      Reply
  6. Emilia

    March 31, 2018 at 11:33 pm

    I just made them for Easter!! Thank you so much for this idea and recipe! I use to eat them when I was young! Haven’t had them in years! They taste like childhood! Soooo yummy! Thank you! ❤️❤️❤️

    Reply
    • www.valyastasteofhome.com

      April 1, 2018 at 12:07 am

      You are very welcome!!! Thank you for sharing your experience with me! ?

      Reply
  7. Natalie

    April 27, 2018 at 9:21 am

    Hi Valya,
    Can these be frozen? When is the best time to freeze them? Before coating them with wafer or after?

    Reply
    • www.valyastasteofhome.com

      April 27, 2018 at 11:44 am

      I never froze them before. I think the wafer will be very soft and may fall off after thawing. I would freeze it before coating with chocolate ganache and wafer.

      Reply
  8. Lilly

    June 8, 2018 at 11:05 am

    What do you do with all the egg whites? And, can you substitute butter for the margarine?

    Reply
    • www.valyastasteofhome.com

      June 8, 2018 at 3:12 pm

      I use egg whites for salads. Yes, that’s fine.

      Reply
  9. Luda

    April 16, 2019 at 4:23 am

    I want to try this recipe but had a question if I can use butter instead of margarine?

    Reply
    • Valya of Valya's Taste of Home

      April 16, 2019 at 9:59 am

      You can give it a try using butter and see how it turns out for you. If remember correctly, I tried using butter before and the balls crumble after they are baked. This recipe was passed on to me 20 years ago using margarine (when we didn’t know that margarine isn’t as healthy as butter, lol).

      Reply

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