Hamburger Cookies Recipes

MINI BURGER COOKIES

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.

BURGER COOKIES

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.

HAMBURGER COOKIES

Steps:

• Divide frosting into two bowls; add red food coloring to one bowl. Place coconut in a resealable plastic bag; add green food coloring and shake to coat. , Frost the bottoms of 40 vanilla wafers with white frosting; set aside. Frost the bottoms of remaining wafers with red frosting. Sprinkle coconut over red frosting; top with a chocolate cookie. Place white-frosted wafers, frosting side down, on top of cookies. Squeeze wafers together, forming sandwich cookies, and invert.

HAMBURGER COOKIES

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.

HAMBURGER COOKIES

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.

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.