HAMBURGER COOKIES
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.
- Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.
- Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 30.5 g, Fat 7.4 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 78.1 mg, Sugar 11.5 g
BURGER COOKIES
My husband loves peppermint patties, and our son is crazy for vanilla wafers. So I put the two together to make a cool cookie that looks just like a burger. Both my guys give the recipe a thumbs-up! -Julie Wellington, Youngstown, OH
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 6
Steps:
- Place 1/4 cup frosting in each of two small bowls. Tint one red and the other yellow. Spread yellow frosting on the bottoms of 20 vanilla wafers; top with a peppermint patty. Spread with red frosting. Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting.
Nutrition Facts :
MINI BURGER COOKIES
They're burgers. They're cookies. They're sweet sandwich cookies that look like mini burgers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 11
Steps:
- In medium bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Shape dough into 32 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
- Bake at 375° F for 10 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely.
- Spread about 1/2 teaspoon vanilla frosting on bottom of each cookie. Top 1 cookie, frosted side up with 1 peppermint pattie and 1/2 teaspoon green coconut. Pipe red and yellow icing on peppermint pattie for mustard and ketchup; top with remaining cookie, frosting side down. Repeat with remaining cookies.
- In small bowl, combine honey and water. Brush on top of each cookie; sprinkle with sesame seeds.
Nutrition Facts : Calories 410, Carbohydrate 69 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 sandwich cookie, Sodium 160 mg, Sugar 53 g, TransFat 2 g
BURGER BUDDIE COOKIES
My adult children always loved making these cookies when they were younger. They have carried on the tradition by making them with their young lovies now. I will post a picture the next time me & the grandsons make them.
Provided by Deborah Masters @DeeDeeM
Categories Cookies
Number Of Ingredients 1
Steps:
- Use vanilla wafers for the buns. Split an Oreo to use as the hamburger. You can also use a mint pattie thin wafer cookie. Tint frosting red for ketchup-yellow for mustard, and use to hold the burgers together after you have added the next ingredient. Tint some coconut green for lettuce, and place on top of oreo or mint wafer. Dust the "buns" with powdered sugar. Serve with shoestring potatoes for "French fries".
COOKIE BURGERS
Kids will love helping craft the look-alike "burgers". They're great for a birthday or school parties.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 22 sandwich cookies.
Number Of Ingredients 12
Steps:
- Prepare cookie dough according to package directions; add yellow food coloring if desired. Stir in peanut butter chips. Shape into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 375° for 9-10 minutes or until lightly browned. Remove to wire racks to cool. , Place coconut in a plastic bag; sprinkle 5-6 drops green food coloring into bag and shake until color is evenly distributed. , In a small bowl, cream butter until smooth. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth. Frost the bottoms of 22 cookies; sprinkle with coconut. Top with remaining cookies and gently squeeze together.
Nutrition Facts :
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