Watermelon Cookies
Source of Recipe
Aunt Saunny
1/2 cup butter or margarine, softened
Red paste food coloring
1/3 cup shortening
1/3 cup semisweet chocolate chips
3/4 cup sugar
1 1/2 cups sifted powdered sugar
1 large egg
2 tablespoons water
1 tablespoon milk
Green paste food coloring
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Beat butter and shortening in a large mixing bowl at medium speed with anelectric mixer. Gradually add sugar, beating well. Stir in egg, milk, andvanilla. Combine flour, baking powder, and salt; gradually add to creamedmixture, mixing well. Add a small amount of red food coloring paste, beatinguntil well blended. Shape dough into a ball; cover and chill at least 3
hours.
Divide sough in half; store one portion in refrigerator. Roll remainingportion into 1/4 inch thickness on a lightly floured surface. Cut dough witha 3 inch round cookie cutter; cut circle in half. Place on ungreased cookiesheet. Press several chocolate chips in each cookie to resemble watermelon
seeds. Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes (donot brown). Cool on wire racks. Combine powdered sugar and water, mixinguntil smooth. Add a small amount of green food coloring paste, mixing until
well blended. Dip round edge of each cookie in green frosting, and place onwax paper until frosting is firm.
Yield: 3 dozen watermelon cookies
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