|click the photo for the directions to make these|
During a recent long train ride, I was mentally rummaging in my pantry and remembered I had some marzipan to use up as well as some leftover sugar cookie dough in the freezer. I don't know how I went from there to cocktail weenies, maybe it's living in Germany and being surrounded by wurst 24/7.
That didn't come out right.
Anyway, these tasted pretty good. Like little marzipan cookie bombs. Here is the recipe if you want to do some April Foolin'.
Cocktail Weenie Cookies
- 7 ounces of marzipan
- Red and brown food gel coloring
- Sugar cookie dough (I used leftover dough from this recipe from Bridget at Bake at 350) You need less than 1/4 of the recipe.
- 1 tablespoon simple syrup
- Cocktail toothpicks
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper.
- Color the marzipan kneading it through, alternating adding the colors until it resembles a hot dog color.
- Break a piece off and roll it into the shape of a mini hot dog.
- Using a toothpick or paring knife score the ends of the "hot dog" around in a circle. It helps to dip the toothpick or knife into water occasionally to get clean indentations.
- Roll out the cookie dough and cut it into long strips.
- Wrap each "hot dog" in a strip of cookie dough.
- Encircle it completely with a strip of cookie dough sealing the two ends of the dough together with your fingers.
- I had a small bit of maripan leftover. So I made a teeny weenie!
- Bake for 12-15 minutes or until the cookie dough browns a little.
- Remove from oven, transfer to a wire rack and while cookies are still warm, gently push the tooth picks through the center.
- When cookies have cooled completely, lightly brush the marzipan "hot dog" part with simple syrup.
Serve 'em up and see if anyone notices before they take a bite.