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.
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. 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.
Place the cookies on prepared baking sheet.
Bake for approximately 12 minutes.
For the glaze:
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.
To assemble:
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.
- 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.
wow, love it
Hi, love ur recipes…Wow the hard egg yolks did throw me off,,, but can’t wait to try this recipe.
what type of waffles do u use for this cookie???
I used vanilla wafers, but they look really orangey:)
I make same things and use wafers from Winco foods (the ones that are sold in the bulk section). They add taste to them and texture:)
Hi Olga
How far in advance these cookies can be made ? Can they be stored in a refrigerator for couple days prior to serving them ?
They can be made up to a week in advance. Just store them in a covered container at room temperature.
Hi
I just love your website, I check in every day for new recipes 
I was wondering, would it be ok to substitute raisins for cranberries?
Thanks for the kind words, Tatyana! I wrote in the post that you can substitute the raisins for anything you like. Cranberries would be great.
Also, is it 1 inch or 1/2 inch balls? On the recipe pictures it says 1/2 and on the printout 1.
Oops! It’s 1/2 Tablespoon.
Love this recipe. My mother-in-law shared this recipe with me years back but she places broken up pieces of nuts in the middle.
I really want to try it with the raisins now
You can be very versatile with what you place in the center of the cookies. I use nuts most of the time too. Sometimes I even put both raisins and nuts together:).
Do you think it’s ok to freeze them ?
I would not recommend freezing these cookies; I think they are too tender.
Hey Olga. Just made this cookies, always wanted a recepie, when tried them at the weddings
but the dough sticks to my hands too much… Reason? I think i had to put a little more flour. What do you think.
I’ve never had it stick too much. I don’t think you should add more flour, the cookies will be too tough.
I tried these wonderful cookies some 20 years ago and made them couple of times, but lost my recipe. Today is my son’s 16th birthday and I was looking for it on the net. Thank you for posting – I will make them later today.
Addition. I made the cookies – with a prune and a piece of walnut inside, just like the ones I tried before. They were really good! Thank you
Olga, Do you think I can use dry coconut instead of the wafers?
Olga, Do you think I can use dry coconut instead of the wafers?
lyudmila,
I’ve never personally done it, but I think it should work. I would recommend toasting the coconut first.
Olga, these cookies are so delicious and soft. My hubby couldn’t get enough of them. Thanks for sharing the recipe with us, I’m defently adding it to my recipe collection.
Thanks for letting me know, Oksana!