HOT DOG COOKIES WITH RELISH AND MUSTARD

Steps:

• Cream butter and sugar together.
• Beat in flour and vanilla.
• Remove 1 cup dough.
• Add red food coloring and knead until well mixed.
• Cover and chill remaining dough for 1 hour.
• For hot dogs, divide red dough into 16 portions.
• Shape into 2 1/2 inch hotdog shapes, rounding ends.
• Set aside.
• Divide plain dough into 16 portions.
• Shape into 3" bun shapes.
• Make a very deep length-wise groove in the center of each.
• Smooth edges to form buns.
• Place 3 inches apart on an ungreased baking sheet.
• Place hotdogs in buns.
• Bake at 350 degrees for 12 to 15 minutes or until edges are browned.
• Cool.
• Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag.
• Shake well to color the coconut.
• Sprinkle the relish around the hotdogs in the buns.
• For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.