I’ve seen little “hamburger” cookies for a long time, but until I looked at this recipe, I didn’t realize how easy they are to make. This recipe from Betty Crocker uses a packaged sugar cookie mix. The rest is pretty simple, using peppermint patties for the “meat” and green tinted coconut for the “lettuce”. Red and yellow frosting work well as the “ketchup and mustard” and a little sesame seeds on top completes the hamburger look. Really fun dessert for a cook out!
Mini Burger Cookies
1 pouch Betty Crocker® sugar cookie mix
3 tablespoons all purpose flour
1/3 cup butter or margarine, softened
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
16 chocolate-covered peppermint patties (1.5 oz), unwrapped
2 tablespoons green tinted flaked coconut*
1 can (6.4-oz) each Betty Crocker® red and yellow decorating icing
1 teaspoon honey
1 teaspoon water
2 teapoons sesame seeds
1. In medium bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Shape dough into 16 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
2. 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.
3. 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.
4. In small bowl, combine honey and water. Brush on top of each cookie; sprinkle with sesame seeds.