Hot Dog Cookies

Ingredients
¾ cup butter
¼ cup granualated sugar
¼ cup packed light brown sugar
1 egg yolk
1 ¾ cups all-purpose flour
¾ teaspoon baking powder
1/8 teaspoon salt
Liquid food colors
Sesame seeds

TOPPINGS
Shredded coconut, red and green decorator gels, frosting and gummy candies

Directions
1. Divide colored dough into 6 equal sections. Roll each section into thin log shape. Round edges. Set aside.
2. To make "buns," divide remaining dough into 6 equal sections.
3. Roll sections into thick logs.Make very deep indentation the length of log in centers; smooth edges to create buns.
4. Lift buns with small spatula and dip sides in sesame seeds. Place 3 inches apart on prepared cookie sheets.
5. Place hot dogs inside buns.
6. Freeze 20 minutes. Preheat oven to 350OF Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.
7. Top hot dogs with green tinted shredded coconut for "relish," white coconut for "onions," red decorator gel for "ketchup" and yellow tinted frosting or whipped topping for "mustard."
8. Prepare Butter Cookie by combining butter, sugar and yolk in medium bowl. Add flour, powder and salt; mix well.
9. Cover, refrigerate about 4 hours until firm. Grease cookie sheet.
10. Use 1/3 of dough to make "hot dogs." Refrigerate remaining dough. Mix food colors in small bowl to get reddish brown color following chart on back of food color box. Add reserved 1/3 of dough. Mix color throughout dough using wooden spoon.