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Hot Dog Cookies


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • Red and green food coloring
  • 3 tablespoons flaked coconut
  • Yellow decorator's frosting


  1. In a mixing bowl, cream butter and sugar. Beat in flour and vanilla extract. 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-inch logs and round the ends; set aside.
  3. Divide plain dough into 16 portions. Shape into 3-inch logs; make a very deep lengthwise groove in each. Smooth edges to form buns. Place 3 inches apart on an ungreased baking sheet. Place hot dogs in buns.
  4. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown.
  5. Cool.
  6. Meanwhile, for pickle relish, combine coconut and green food coloring in a resealable plastic bag; shake well. Sprinkle over hotdogs. For mustard pipe a stripe of yellow frosting down the center of each.

Makes 16.

Taste of Home's Quick Cooking, July/August 2000