Watermelon Cookies
Source of Recipe
Sunday Dinner
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
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