1) Preheat oven to 325°. In a
small bowl, cream butter and confectioners' sugar until light and fluffy. Beat
in vanilla. Combine flour, hazelnuts, 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.
2) Bake 12-15 minutes or
until lightly browned. Let stand 5 minutes before removing to a wire rack to
3) 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 sprinkle crushed toffee onto the wet
chocolate to look like hedgehog spikes.
4) With a toothpick dipped in
chocolate, make two eyes and a dot on the nose. Let stand until set. Store in
an airtight container.