If you leave these sitting on the counter after you make them, any one passing by them will believe they're a mini cheeseburger. Biting into one will be a sweet surprise. Fairly simple to make, so allow the kids to help in the production-they will love them.
Ingredients: 2 12-ounce boxes Nilla wafers, 1 egg white, 1/4 cup sesame seeds, 4-5 tablespoons milk, 1/2 teaspoon almond extract, 4 cups confectioners' sugar, yellow food coloring, red food coloring, 1 cup coconut, green food coloring, 2 10-ounce packages grasshopper chocolate-covered cookies.
Instructions: Place wafers on 2 trays-one should have all the wafers facing up (round side up) and the other should have all the wafers facing down. Each tray should have the same number of wafers, 35-40.
Brush the wafers facing up with a little egg white, then sprinkle with sesame seeds on top.
To make the frosting (cheese): stir 4 tablespoons of milk and the almond extract into the confectioners' sugar. Add more milk, if necessary. Add yellow and red food coloring until you get the color of American cheese.
To color the coconut (lettuce): place the coconut in a lidded jar and add green food coloring. Shake until lettuce-colored.
To assemble: The frosting (cheese) is the glue. Frost a facing-down cookie. Add a grasshopper cookie. Repeat for all wafers. Then put frosting on top of the grasshopper cookies and dip into the green coconut. Repeat for entire tray. Then frost the flat side of the sesame seed-topped cookies and place on top of the coconut (lettuce). You have in your hand a mini cookie cheeseburger.
Makes 35-40 cookies.
"The Christmas Cookie Club", by Ann Pearlman, Atria Books, Simon & Schuster, Inc., NY, 2009.
Cookies Rule!!!
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