• 1 cup butter (no substitutes), softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • Red and green liquid food coloring
  • 3 tablespoons flaked coconut
  • Yellow decorator's frosting


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-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 to 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.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6590

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