HOT DOG COOKIES
List of Ingredients
3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Shredded coconut meat
Red and green decorator gels
Frosting and gummy candies
Recipe
Combine butter, sugars, and egg yolk in medium bowl. Add flour, baking powder and salt; mix well.
Cover; refrigerate about 4 hours until firm.
Grease cookie sheets.
Use 1/3 of dough to make "hot dogs." Refrigerate remaining dough. Mix food colors in small bowl to get reddish-brown color. Add reserved 1/3 of dough. Mix color throughout dough using wooden spoon.
Divide colored dough into 6 equal sections. Roll each section into thin log shape. Round edges. Set aside.
To make "buns," divide remaining dough into 6 equal sections.
Roll sections into thick logs. Make very deep indentation the length of log in centers; smooth edges to crease buns.
Lift buns with small spatula and dip sides in sesame seeds. Place 3 inches apart on prepared cookie sheets.
Place hot dogs inside buns.
Freeze 20 minutes. Preheast oven to 350�. Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.
Top hot dogs with green-tinted shredded coconut for "relish," white coconut for "onions," red decorator gel for "ketchup" and yellow-tinted frosting or whipped topping for "mustard."
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