Busters Recipes

Hot dog cookies

Lemonade Royal icing:
3 3/4 c. sifted powered sugar
3 T. meringue powder
6 T. frozen lemonade concentrate, thawed

Beat all ingredients in large bowl at high speed of electric mixer until
smooth.

Butter cookie dough:
3/4 c. butter or margarine ,softened
1/4 c. granulated sugar
1/4 c. packed light brown sugar
1 egg yolk
1 3/4 c. flour
3/4 tsp. baking powder
1/8 tsp. salt

Combine butter, sugars and egg yolk in medium bowl, mixing well. Add flour,
baking powder and salt;mix well. Cover; refrigerate about 4 hours or until
firm.

To Make Hot Dog Cookies:
1 recipe butter cookie dough
Liquid food colors
sesame seeds
toppings
shredded coconut
red and green decorator gels
one recipe frosting
gummy candies

Prepare butter cookie dough. Cover; refrigerate 4 hours or until firm. Grease cookie sheet. Use 1/3 of 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. 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 create buns. Lift buns with small spatula and dip
sides in sesame seeds. Place 3" apart on prepared cookie sheets. Place hot
dogs inside buns. Freeze 20 minutes.

Preheat oven to 350F. 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". Makes 6 Hot dogs

Note: To put gels and frostings onto hot dog cookies, you can use a resealable plastic sandwich bag as a substitute for a pastry bag. Fold top of the bag down to form 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 of bag. Hold top of bag tightly and squeeze filling through opening.