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Watermelon Cookies

List of Ingredients

3/4 cup butter or margarine
3/4 cup egg
1/2 tsp almond extract
2 1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Red and Green food coloring
Miniature chocolate chips (to resemble watermelon seeds)

In a mixing bowl, cream butter, sugar, egg, and extract until light and fluffy.

Combine flout, salt, and baking powder; stir into creamed mixture and mix well.

Remove 1 cup of dough; set aside. At low speed, beat in enough red food coloring to tint dough deep red. Roll into a 3 1/2-inch long tube; wrap in plastic wrap and chill until firm (about 2 hours).

Divide 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Do not tint remaining piece of dough. Wrap each piece separately in plastic wrap; chill until firm.

On a floured sheet of waxed paper, roll untinted dough into a 8 1/2 x 3 1/2 rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with untinted dough; set aside.

On floured waxed paper, roll the green dough into a 10 x 3 1/2 rectangle. Place tube of red/untinted dough along the short end of green dough. Roll up and encircle tube with green dough; Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight.

Unwrap dough and cut into 1/8-inch slices, place 1 inch apart on ungreased baking sheets. Lightly press miniature chocolate chips into each slice.

Bake at 375 degrees F 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 a wire rack to cool.

Submitted by : Andi Ratliff
Yield: 3 dozen



Recipe