Hot Dog Cookies Recipe

3.5 1 2
Hot Dog Cookies Recipe
Hot Dog Cookies Recipe photo by Taste of Home
Publisher Photo

Hot Dog Cookies Recipe

Read Reviews
3.5 1 2
Publisher Photo
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."
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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. Yield: 16 servings.
Originally published as Hot Dog Cookies in Quick Cooking July/August 2000, p48

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 12-15 minutes or until edges are golden brown. Cool.
  4. 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.
Originally published as Hot Dog Cookies in Quick Cooking July/August 2000, p48

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SF16400 User ID: 4576320 28037
Reviewed Sep. 5, 2011

"I love the design...and will definatley use that idea again. But the sugar cookie recipe was one of the tasteless recipes I have ever tried in a sugar cookie."

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