Hot Dog Cookies Recipe a collection of popular cookie recipes from around the world featuring Chocolate Chip, Sugar, and Peanut Butter as well as other cookie recipes.

Ingredients:

1 recipe Butter Cookie Dough

Liquid food colors

Sesame seeds

TOPPINGS

Shredded coconut

red and green decorator gels

frosting and gummy candies

Method:

1 Prepare Butter Cookie Dough. Cover; refrigerate 4 hours or until firm. Grease cookie sheets.

2 Use ½of dough to make “hot dogs.” Refrigerate remaining dough. Mix food colors in small bowl to get reddish-brown color following chart on back of food color box. Add reserved 1/3 of dough. Mix color throughout dough using wooden spoon.

3 Divide colored dough into 6 equal sections. RoIl each section into thin log shape. Round edges. Set aside.

4 To make “buns,” divide remaining dough into 6 equal sections.

5 Roll sections into thick logs. Make very deep indentation the length of log in centers; smooth edges to create buns.

6 Lift buns with small spatula and dip sides in sesame seeds. Place 3 inches apart on prepared cookie sheets. Place hot dogs inside buns.

8 Freeze 20 minutes. Preheat oven to 350°F Bake l7 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.

9 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.” Makes 6 hot dog cookies

Notes and Tips:

To pipe gels and frosting onto Hot Dog Cookies, you can use a resealable plastic sandwich bag as a substitute for a pastry bag. Fold the top of the bag down to form a cuff and use a spatula to fill bag half full with gel or frosting. Unfold top of bag and twist down against filling. Snip tiny tip off one corner of bag. Hold top of bag tightly and squeeze filling through opening.