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 350º. 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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