WATERMELON COOKIES RECIPE RECIPES

Steps:

• Combine flour, baking powder and salt in a small mixing bowl.
• Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
• Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
• Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log with green dough. Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight., Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame seeds. , Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.