Hedgehog Cookies

For the hedgehog cookies, first beat THEA, sugar and vanilla sugar with a mixer until smooth. Beat in the egg.

Mix flour, 1 pinch of salt and 1 tsp gingerbread spice if desired, add and mix briefly with the mixer until coarse. Knead the dough with floured hands and shape into a ball.

Roll out dough in portions on a floured work surface until 4-5 mm thin, making sure that the rolling pin is also always lightly floured. Cut out circles with a glass or cookie cutter (Ø approx. 7-9 cm).

Shape the cut out dough circles towards the hedgehog snout a little bit pointed with your fingers. Use the same glass or cookie cutter to press in the head as a mark in the semicircle. Place three chocolate drops as eyes and snout and press down lightly. Place the cookies on baking sheets lined with baking paper and bake in a preheated oven at 180 degrees (convection oven 160 degrees) for 10-12 minutes until very lightly browned. Remove from baking sheet with the baking paper and let cool on a cooling rack.

Prepare the chocolate icing according to package directions. Dip hedgehog bodies in it and glaze. While glaze is still liquid, sprinkle with chocolate chips and let hedgehog cookies harden.

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