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Watermelon Cookies

Source of Recipe

Andi Ratliff


List of Ingredients

3/4 c. butter or margarine
3/4 c. sugar
1 egg
1/2 t.almond extract
2 1/4 c. all-purpose flour
1/4 t. salt
1/4 t. baking powder
Red and Green food coloring
Raisins ( Used to resemble watermelon seeds)
Sesame seeds ( Also used to resemble watermelon seeds




Recipe

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-in.-long tube; wrap in plastic wrap and refrigerate 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-in. x 3 1/2-in. 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-in. x 3 1/2-in. 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-in. slices, place 1 in. apart on ungreased baking sheets. Lightly press raisins and sesame seeds into each slice.

Bake at 375 for 6-8 min. 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.

YIELD: 3 Dozen