Thursday, June 9, 2011
Corn Dog Cookies
I have a daughter that really LOVES them! To illustrate: On her birthday her husband told her to pick the restaurant of her choice for dinner, and she picked "Hot Dog on a Stick" at the mall. :) Love her!
the original "Hot Dog on a Stick" . I used it for my template:) Consequently these cookies are the same size as their original counterpart.
sugar cookie/royal icing recipe combination. I did my best to get as close as possible to the corn dog color as I could (I had the real deal right next to me). Unfortunaely I didn't keep track of the amounts, but I used Wilton's* brown (mostly), orange, and a dash of "Christmas" red concentrated pastes to achieve the results. For the "mustard" I used Wilton's golden yellow.
*I have Wilton products, but you can use the equivalent of whatever you have.
1. Make cookie dough.
2. Roll out dough and use template to cut out cookies with a small knife, and transfer to baking sheets.
3. Insert cookie stick/skewer into each cookie.
4. Bake according to cookie recipe.
5. Let cookies cool completely on cooling rack.
6. Prepare royal icing and add food coloring.
7. Using the brownish icing, outline corn dog cookies with a #3 Wilton decorating tip. Let dry for about 20 minutes. (Keep the other icing covered with plastic wrap until you need it.)
8. Fill in the corn dogs with the brown icing. I used a spoon to fill it and spread it, but you can use whatever technique you'd like.
9. Make sure they are completely dry. I left them overnight to dry.
10. With a Wilton #4 tip, I applied the "mustrard" icing to the cookies.
11. Leave cookies until dry.
12. Share, eat, enjoy!
Tidy Mom's I'm Lovin' it Fridays
Inspiration Friday At the Picket Fence
For the Kids Fridays at Sun Scholars
Yummy Friday at Yummy Mummy
Weekend Wrap Up Party at Tatertots and Jello
Sweets for a Saturday at Sweet as Sugar Cookies
Sweet Indulgences at A Well-Seasoned Life
Tasty Tuesdays at 33 Shades of Green