A bright spot in February: The cutest cookies EVER.

It's been a long winter so far. And a cold one. Unfortunately, a lot of the very cold weather hit before the snow did, so I'm a little worried about some of my perennials making it through.

I was surprised in 2010 by how much of my garden flourished despite last winter's even later snow, so maybe it will be fine.

I got snowshoes for Christmas, but I haven't tried them out yet. It's just ... well, too cold. Or windy. Or dark by the time I get my chores done and have time.

My back and elbow are complaining a bit about the shoveling. The good news, I guess, is that between the two of them, they won't let me shovel so hard that my heart is in any danger.

The other good news is that I'm still unemployed. Why good news? Because I don't have to drive on treacherous roads to get to work.

I'm thankful for a warm home, plenty of food, indoor plumbing ... but still, it's been a long, cold winter, and I'm ready for spring.

* * *

My book club was reading "The Elegance of the Hedgehog," and we were scheduled to meet on Groundhog Day. I volunteered to make my Groundhog Cake -- little guy coming up out of the snow to see his shadow, cute cake, simple to make, involved chocolate.

Then I saw these online, and was smitten.

I adapted the recipe, as usual, to what I had on hand. The link to the original recipe is at the end. And yes, the photos are mine. They really came out that darned cute.

(By the way, the book club meeting was postponed a week, due to a snowstorm. So the cake would have been anachronistic anyway.)

Hedgehog Cookies

1 pouch peanut butter cookie mix, prepared according to directions

1/2 cup all-purpose flour

24 Hershey's Hugs or Kisses, unwrapped

2/3 cup creamy peanut butter

2 Tbsp butter or margarine

1 cup powdered sugar

1/2 tsp vanilla

2 to 3 Tbsp milk

1 cup toasted coconut*

Mini chocolate chips, or black or brown icing with fine tip

*To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally until light golden brown.

Prepare cookie dough per package directions. Blend in flour.

Scoop out about 1 Tablespoon dough. Wrap around a piece of candy, completely covering it. Shape one end to blunt point. (See photo below.)

Place 2 inches apart on prepared cookie sheets. Freeze 10 minutes or until firm.

Bake cookies 10 to 12 minutes or until firm and edges are lightly browned. Remove from oven. Cool on cookie sheets 2 minutes. Remove to wire rack; cool completely.

Cookies should be about 2-1/2 " long and 2" wide.

Frosting: Beat peanut butter and butter in medium bowl at medium speed of electric mixer until well blended and smooth. Add powdered sugar and vanilla. Beat at high speed, adding milk by tablespoons until mixture is of desired frosting consistency.

(Note: Tasty as it was, this was too oily to spread; I had to mold it onto the cookies. You may want to use a different frosting.)

Frost cookies, leaving pointed ends unfrosted. Place toasted coconut in shallow bowl. Roll frosted ends of cookies into toasted coconut to cover. Attach mini chocolate chips for eyes and nose on pointed end of each cookie (or use icing with fine tip).

Adapted from http://recipes.howstuffworks.com/spiky-hedgehogs-recipe.htm