Recipes // Desserts // Watermelon Slice Cookies

Watermelon Slice Cookies

Prep: 25 min. + chilling Bake: 10 min./batch
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Red and green gel food coloring
  • 1/3 cup miniature semisweet chocolate chips or raisins, chopped
  • 1 teaspoon sesame seeds, optional
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough.
  3. Tint remaining dough red; shape into a 3-1/2-in.-long roll.
  4. Wrap in plastic wrap.
  5. Tint 1/3 cup of reserved dough green; wrap in plastic wrap.
  6. Wrap remaining plain dough. Refrigerate 2 hours or until firm.
  7. On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle.
  8. Unwrap red dough and place on a short end of the plain dough; roll up.
  9. Roll green dough into a 10x3-1/2-in. rectangle.
  10. Place red and plain roll on a short end of the green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
  11. Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.).
  12. Place 2 in. apart on ungreased baking sheets. If desired, lightly press chocolate chips into red dough to resemble watermelon seeds.
  13. Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.

Yield: about 3 dozen.

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