Another classic holiday or special occasion cookie are these ezhiki. They literally translate to “little hedgehogs”, because of their prickly outer appearance. They would be great cookies to make with a bunch of friends. It’s always more fun to chat while rolling these yummies in a chocolate glaze and then in the wafer crumbs. Have any of you had cookie baking parties? They sound like so much fun!
The cookie itself holds a surprise in the center. I used raisins this time, but you can use any kind of nuts, dried fruit or even chocolate candy. The tender and sandy texture of the cookie just melts in your mouth. You can coat the cookies in different wafers, using chocolate wafers or strawberry wafers, or even a mixture of different colors to make it extra festive.
For the cookies:
Preheat the oven to 350 degrees. Line rimmed baking sheet with parchment paper.
Hard boil 5 eggs. Peel the eggs and eat the egg whites as a snack:). You will need only the yolks for this recipe.
Using egg YOLKS in cookie batter? Say what?
I know it sounds strange, but it really works! Eggs give moisture and fat to a recipe. Both are really important. Sometimes, too much moisture is not what you want. Egg whites contain a lot of moisture, so by using only egg yolks, we get rid of a good amount. When the yolk is hard boiled, moisture is trapped within the protein structure, and the moisture in the eggs is gone. The result? Tender, crumbly and a beautifully tender textured cookie that melts in your mouth.
Add the sour cream and vanilla and also mix. Whisk the flour and baking soda together in a small bowl. Add to the batter and mix just until incorporated. The batter will be really soft but won’t stick to your hands. Roll the batter into 1/2 Tablespoon round balls. Place about 3 raisins in the center of each cookie.
- 2 sticks butter, softened
- ¼ cup sugar
- 5 hard boiled egg yolks
- ⅓ cup sour cream
- 2 cups flour
- ½ teaspoon baking soda
- 2 teaspoons vanilla
- ½-3/4 cup raisins
- 1½ sticks butter
- ½ cup milk
- 6 Tablespoons cocoa
- 1½ cups sugar
- 1 (8oz) pkg wafers
- Preheat the oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Hard boil 5 eggs. Peel and eat a snack of the egg whites:). Mash the egg yolks well with a fork or push it through a sieve, in other words, you need to break it up really well, almost into a powder.
- Cream the butter and sugar until fluffy and creamy, about 3-5 minutes.
- Add the egg yolks and continue mixing until well combined.
- Add the sour cream and vanilla and also mix.
- Whisk the flour and baking soda together in a small bowl. Add to the batter and mix just until incorporated.
- Roll the batter into ½ Tablespoon round balls.
- Place about 3 raisins in the center of each cookie.
- Place the cookies on prepared baking sheet. Bake for approximately 12 minutes.
- Melt the butter in a small saucepan. Add the rest of the ingredients. Bring to a boil. Pour the chocolate glaze into a bowl or pie plate.
- Grate the wafers on a boxed grater or pulse in a food processor to make crumbs. Place the crumbs into a pie plate or other rimmed plate.
- Dip each cookie into the glaze and then dredge in the crumbs.
- Let the crumbs set and dry by keeping the cookies in a single layer. Once they are dry, you can store then on top of one another.