Hedgehog Cookies

Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
Pulse pecans in a food processor until finely chopped; transfer to a bowl.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

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Cook's Note:
Pecans give the best coating because of the color variation. For a nut allergy, a mix of graham cracker crumbs and one or two chocolate wafer cookie crumbs (remove the cream filling) will give a close look.