hot diggity dog!

I'm giddy with excitement about these cookies, folks.

That's right, they're cookies.

At first nanosecond-long glance, they totally look like real hot dogs, right? The truth is that they're sugar, fat, and flour, my holy trinity. The bun is made using sugar cookie dough, baked up in an oblong shape with a dent down the middle. The dogs are made of red buttercream frosting and the mustard is buttercream frosting colored with a lot of yellow and a teensy bit of brown. The onions are simply flaked coconut. Aren't they cute? Credit to Jessie of Cakespy for the idea!

Hot Dog Bun Sugar Cookies
3/4 cup plus 2 tablespoons granulated sugar, plus more for rolling
1/2 cup unsalted butter, softened but not meltingly soft
2 tablespoons vegetable shortening, softened
1/2 teaspoon salt
1 large egg
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment.
In a large bowl beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, and vanilla, and beat at medium speed for a total of 1 minute.
In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
Gently roll the dough into ovals of about 1/4 cup each. Roll the balls in sugar, then lightly press a dent into the middle of each log with your finger. Arrange at least 2 inches apart on the prepared baking sheets.
Bake until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.