A few weeks ago was another one of the kids' swim lessons party. Their swim lessons were in two week stints each, and the last day of each session they had the obligatory pool party. I've been wanting to share this one for a while, but I just haven't gotten around to being a faithful blogger!
As you can clearly see, we brought hot dog cookies!! Aren't they cute? And I'm not artistic or creative one bit, so imagine how much better yours will look! We were looking through a children's cookbook my mother gave them years ago (Just for Kids Collection - awesome ideas in there!) and I told them to pick out one recipe for us to make within the next few days. Once I saw these, the pool party came to mind.
The kids had so much fun helping out and made their own cookies for themselves. We used gummy bears to make the relish and onions, and above you can see Alex taking a break from school work to slaughter a few dozen albino bears.
These were not hard to make at all and I would not hesitate to make these again. They actually tasted pretty decent, too! Remember the crayon cookies I did last year? I liked the idea, but the taste of the actual cookie didn't float my boat; however, this recipe should be able to step in and save the day.
As you can see, these hot dogs hit the spot and were deemed as "weiners," hehe. Hope you have as much fun with these cookies as we did!
Hot Dog Cookies
Adapted from Just for Kids Collection
Yields 6 (big!) cookies
Butter Cookie Dough
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
liquid food coloring
green and white gummi bears, chopped
red and yellow Cake Mate Decorating Icing
1. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well.
2. Place 2/3 of dough in bowl and cover and refrigerate. With remaining 1/3 dough, add in food coloring to make dough a reddish-brown color (I played around with red and green coloring). Once dough is colored, cover and refrigerate. Both sets of dough should be refrigerated for four hours.
3. Divide colored dough into six equal sections. Roll each section into a thin log shape. Round edges to make look like hot dog; set aside.
4. To make "buns," divide remaining dough into 6 equal sections. Roll sections into logs. Make a very deep indentation along the length of the logs; 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˚. Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.
6. Top hot dogs with green gummi bears for relish and white gummi bears for onions, red icing for ketchup and yellow icing for mustard.