Hamburger Cookies

1 cup (2 sticks) margarine
1 cup sugar
3 eggs (1 is for the cookie glaze)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sesame seeds
1 cup shredded coconut
Green food coloring
Red and yellow icing
12 large (1.5 ounces) or 36 medium (.6 ounce) peppermint patties

To make the cookie “hamburger buns,” heat the oven to 375°. Use an electric mixer to cream the margarine and the sugar until fluffy (about 1 to 2 minutes). Add 2 eggs and beat well. Stir in the vanilla extract. Sift the flour, baking powder, and salt into a separate bowl. Then, add the dry ingredients to the creamed mixture and blend well.

 

For large “buns,” drop the dough by rounded tablespoons onto a lightly greased baking sheet at least 1 inch apart (for medium-size buns, drop the dough by rounded teaspoons). Next, use the bottom of a floured glass to lightly press the dough into a circle. Then beat the remaining egg and use a pastry brush to “paint” it on top of each cookie. Sprinkle sesame seeds on the tops. Bake the large cookies for 10 minutes and the medium ones for 8 minutes, or until the cookies are golden brown.

 

While the cookies are cooling on a rack, make the “lettuce.” Place the shredded coconut into a plastic bag. Add a few drops of green food coloring, close the bag, and shake until the coconut has turned a light green.

To assemble the burgers, choose two cookies that are about the same size and shape. Spread icing ketchup or mustard on the bottom bun, add an appropriately sized peppermint patty, and sprinkle with coconut lettuce. Add a squirt of icing ketchup or mustard to hold the top bun in place. Arrange the hamburgers on a platter or wrap in foil. Makes approximately 12 large or 36 medium burgers.