Hot Dog Cookies
Apr 14, 2013 18:19:55 GMT -5
Post by PrisonerOfHope on Apr 14, 2013 18:19:55 GMT -5
Hot Dog Cookies
These crowd-pleasing cookies, shaped like miniature hot dogs in buns, are plump with possibilities. Add time-easing toppings such as green-tinted coconut for "relish" and yellow frosting for "mustard."
16 ServingsPrep: 30 min. + chilling Bake: 15 min.
Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
Red and green liquid food coloring
3 tablespoons flaked coconut
Yellow decorating frosting
Directions
In a large bowl, cream butter and confectioners' sugar. Beat in flour and vanilla. Remove 1 cup dough; add red food coloring and knead until well combined. Cover and refrigerate remaining dough for 1 hour.
For hot dogs, divide red dough into 16 portions. Shape into 2-1/2-in. logs and round the ends; set aside. Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each.
Smooth edges to form buns. Place 3 in. apart on an ungreased baking sheet. Place hot dogs in buns.
Bake at 350° for 12-15 minutes or until edges are golden brown.
Cool.
For pickle relish, place coconut in a plastic bag; sprinkle 1-2 drops
of green food coloring into bag and shake until color is evenly
distributed. Sprinkle over hot dogs. For mustard, pipe a stripe of
yellow frosting down the center of each. Yield: 16 servings.
These crowd-pleasing cookies, shaped like miniature hot dogs in buns, are plump with possibilities. Add time-easing toppings such as green-tinted coconut for "relish" and yellow frosting for "mustard."
16 ServingsPrep: 30 min. + chilling Bake: 15 min.
Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
Red and green liquid food coloring
3 tablespoons flaked coconut
Yellow decorating frosting
Directions
In a large bowl, cream butter and confectioners' sugar. Beat in flour and vanilla. Remove 1 cup dough; add red food coloring and knead until well combined. Cover and refrigerate remaining dough for 1 hour.
For hot dogs, divide red dough into 16 portions. Shape into 2-1/2-in. logs and round the ends; set aside. Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each.
Smooth edges to form buns. Place 3 in. apart on an ungreased baking sheet. Place hot dogs in buns.
Bake at 350° for 12-15 minutes or until edges are golden brown.
Cool.
For pickle relish, place coconut in a plastic bag; sprinkle 1-2 drops
of green food coloring into bag and shake until color is evenly
distributed. Sprinkle over hot dogs. For mustard, pipe a stripe of
yellow frosting down the center of each. Yield: 16 servings.
