Hot Dog Cookies Recipe - unsalted butter

Method

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar on high until smooth, about 3 minutes. Beat in the flour and vanilla on low speed until incorporated, about 1 minute. Remove all but one cup of the dough and set aside. Add red food coloring to the 1 cup left in mixer and knead until well combined. Cover both the tinted and untinted dough in separate bowls; place both in the refrigerator to chill for an hour.
• Near the end of your cooling period, position a rack in the middle position and preheat the oven to 350°F. Line a baking sheet with parchment paper.
• For hot dogs, divide red dough into 16 portions. Shape into approximately 2-inch logs; round the ends, and set aside. Divide the untinted dough into 16 portions. Shape into approximately 3-inch logs; make a length-wise groove in each cookie (I did this by pressing my finger into it). Smooth any cracked edges with your fingers. These will be the "buns".
• Place each "bun" cookie two inches apart on your prepared baking sheet. Place the red "hot dog" cookie dough logs into the "bun" cookies.
• Bake until the edges are golden brown, 12 to 15 minutes. Let cool on the sheet before transferring to a wire rack to cool completely.
• If desired, sprinkle with a garnish of flaked coconut for "saurkraut"; for ketchup or mustard, pipe a stripe of red or yellow frosting down the center of each finished cookie.