Hot Dog Cookies

In a mixing bowl, cream butter and sugar. Beat in flour and vanilla. 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-in. logs and round the ends; set aside.

Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each. Smooth edges to form buns.

Place 3 in. 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 hot dogs. For mustard, pipe a stripe of yellow frosting down the center of each.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.