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
COPYCAT BERGER COOKIES
After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it-I landed on a reproduction of the famous cookie I'm so proud of. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 35 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 296 calories, Fat 17g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
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 :
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
HAMBURGER COOKIES
*Huge* hit at parties! These actually TASTE great (waay better than those made with canned frosting).
Provided by Pellerin
Categories Dessert
Time 30m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 13
Steps:
- FROSTING: Combine butter, vanilla, sugar, salt, and half-and-half in an electric mixer.
- Add enough milk to get to a fairly thin consistency for frosting.
- Divide into 3 separate bowls; one holding ½ of the frosting, the other two containing ~1/4 each.
- Color ½ of the frosting orange to simulate cheese, using red and yellow food coloring. (Use real items to match colors).
- Color ¼ of the frosting bright yellow to simulate mustard, and the last, red, to simulate ketchup. (Red will take a LOT of liquid food coloring to get past "pink." You can buy gel-based "super red"at any cake decorating supply store).
- Place each batch of frosting into a plastic baggie.
- Remove air, close, and snip a tiny bit off of one of the bottom corners.
- COOKIES: Preheat oven to 325º. Toast sesame seeds lightly in a small sauté pan. Cool.
- Brush ½ of the Nilla wafers tops with egg wash.
- Place on baking sheet.
- Sprinkle with the toasted sesame seeds.
- Pop into the oven for ~5 minutes to gently cook the egg white, so that the cookies don't need to be refrigerated.
- While these are cooking, with a rasp, lightly shave the curved tops of the remaining Nilla wafers, so that they can sit flat on a plate (optional, but makes life easier later).
- Place ½ of the coconut into a plastic zip-lock bag.
- Add several drops of green food coloring and squish the bag around until the coconut resembles lettuce.
- Place the shaved Nilla wafer "bun bottom" with the natural flat side up.
- Dab 4 drops of frosting "ketchup" around the edge. Dab 4 drops of frosting "mustard" in the remaining spaces on the edge.
- Sprinkle green "lettuce" coconut.
- Place the mint cookie "hamburger patty" on top and gently press down slightly.
- Squeeze a GOOD dollop of orange "cheese" frosting on top of the cookie.
- Sprinkle remaining white "onion" coconut on top.
- Place the sesame-coated "top bun" Nilla wafer on top, and gently press down.
- Serve with toasted slivered almonds, resembling French fries!
- *It takes a LOT of liquid red food coloring to get past "pink." Try using "super red" gel-based red pigment, found at any local cake decorating supply store.
Nutrition Facts : Calories 109.2, Fat 5.4, SaturatedFat 2.7, Cholesterol 6.4, Sodium 54.1, Carbohydrate 14.9, Fiber 0.4, Sugar 8.4, Protein 0.8
HAMBURGER COOKIES
Make and share this Hamburger Cookies recipe from Food.com.
Provided by Abe ray
Categories Dessert
Time 24m
Yield 12 cookies, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Color the frosting in equal parts red & yellow.
- Color coconut green.
- Spread the now red and yellow frosting on the vanilla wafers.
- Put the chocolate wafer onto the bottom vanilla wafer.
- Put the now green coconut onto the vanilla wafer that's the top one.
- The results should look like a hamburger.
- Chill for about 12-15 minutes and serve.
Nutrition Facts : Calories 386.9, Fat 16.7, SaturatedFat 6.1, Cholesterol 0.2, Sodium 260.6, Carbohydrate 59.1, Fiber 1.2, Sugar 34.9, Protein 2.1
COPYCAT BERGER COOKIES
Berger cookies are a product of Baltimore's DeBaufre Bakeries. They are similar to New York City's Black and Whites (a.k.a. Half-and-Halfs or Half Moons). They are cake-like cookies piled with thick, rich chocolate icing. The cookies themselves are on the dry side, so the icing is there to help provide moisture and richness. Store in single layers in an airtight container at room temperature for up to 5 days.
Provided by thymeforpineapple
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
- Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
- Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
- Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
- Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
- Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 24.3 g, Cholesterol 21.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 89.3 mg, Sugar 16.3 g
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MINI BURGER COOKIES RECIPE - TABLESPOON.COM
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Servings 10Total Time 10 minsCategory DessertCalories 150 per serving
- Place coconut in a small zip-top plastic bag and add some green food coloring. Shake around until food coloring has absorbed and turned the coconut green.
- For each burger you will need two vanilla wafers as the buns. Place a small dot of frosting on the bottom bun and then place your grasshopper cookie on top to look like a hamburger patty.
- Make a circle of red frosting on top of the grasshopper cookie to look like the tomato or ketchup. Drizzle a little yellow frosting for mustard.
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- In a large bowl, combine the butter, 2 cups icing sugar, cocoa powder and vanilla extract. Mix for two minutes before adding the cream, then adjust as needed with additional icing sugar.
- Optional: if you want "coconut lettuce," combine the shredded coconut with a bit of green food dye.
- Make a large dollop or swirl of frosting on one wafer cookie, then drizzle the red and yellow gel icing overtop as your "ketchup and mustard." Sprinkle the green coconut overtop, as desired, and top with a second vanilla wafer to form your burger cookie.
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