Hot Dog Cookies

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

Makes 16.

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

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.

For hot dogs, divide red dough into 16 portions. Shape into 2 1/2-inch logs and round the ends; set aside.

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. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown. Cool.

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.