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Spaghetti Squash with Black Beans and Zucchini
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Hot Dog Cookies
Yield: Makes 6 hot dog cookies
Ingredients:
Butter Cookie Dough (recipe)
Liquid food colorings
Sesame seeds
Shredded coconut, red and green decorating gels, frosting and gummy candies
Preparation:
1.
Prepare Butter Cookie Dough. Cover; refrigerate 4 hours or until firm. Grease cookie sheets.
2.
Reserve 1/3 of dough to make "hot dogs." Refrigerate remaining dough. Mix food colorings in small bowl to get reddish-brown color following chart on back of food coloring box. Mix color throughout reserved dough.
3.
Divide colored dough into 6 equal sections. Roll each section into thin log shape. Round edges; set aside.
4.
To make "buns," divide remaining dough into 6 equal sections. Roll sections into thick logs. Make very deep indentation the length of logs in centers; smooth edges to create buns. Dip sides of buns in sesame seeds. Place 3 inches apart on prepared cookie sheets. Place hot dogs inside buns. Freeze 20 minutes.
5.
Preheat oven to 350°F. Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.
6.
Top hot dogs with green-tinted shredded coconut for "relish," white coconut for "onions," red decorating gel for "ketchup" and yellow-tinted frosting or whipped topping for "mustard."
Tip
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 the filling. Snip a tiny tip off one corner of bag. Hold top of bag tightly and squeeze the filling through the opening.
This recipe appears in:
Cooking with Kids
