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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."
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min.
  • Makes
    16 servings

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 sweetened shredded 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.
Nutrition Facts
1 each: 178 calories, 12g fat (7g saturated fat), 31mg cholesterol, 119mg sodium, 16g carbohydrate (4g sugars, 0 fiber), 2g protein.
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