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Ingredients

1 cup butter, softened ½ cup confectioners' sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 4 drops red food coloring 3 tablespoons flaked coconut 2 drops green food coloring 1 (4.5 ounce) tube prepared yellow frosting

Nutrition Info

217.3 calories carbohydrate: 16.2 g cholesterol: 30.5 mg fat: 13.2 g fiber: 0.5 g protein: 1.8 g saturatedFat: 7.5 g servingSize: - sodium: 97.7 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth. Stir in the flour until dough is smooth. Remove 1 cup of dough, then cover and refrigerate remaining dough. Knead the red food coloring into the 1 cup of dough until the color of a hot dog is achieved. Refrigerate all dough for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Divide the red dough into 16 portions. Roll each piece into a 2 1/2 inch long sausage shape. For buns, divide the white dough into 16 portions and shape into 3 inch logs. Slice them almost in half lengthwise. Spread the buns open and place the hot dog doughs inside, leaving buns open. Place 2 inches apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool. In a small jar or plastic bag, combine the coconut and green food coloring. Shake until coconut is evenly colored. Sprinkle over hot dog cookies when cool and make a zig zag with the yellow frosting for mustard.

16 dogs

These little treasures look just like little hot dogs! Perfect for children's parties or sporting events.