 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
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. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
red and green liquid food coloring |
3 tablespoons flaked coconut |
yellow decorating frosting |
Directions:
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.
|
|