Watermelon Cookies The Easy Method Recipes

WATERMELON COOKIES - THE EASY METHOD

Steps:

• Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
• Add 1/4 C flour and green food coloring to 1 bowl.
• Beat at medium speed until well blended and evenly colored.
• Wrap in plastic wrap and refrigerate for 2 hours.
• Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
• Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
• Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
• Remove red dough from plastic wrap and place in center of green dough rectangle.
• Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
• Wrap log in plastic wrap and freeze for 30 minutes.
• Preheat oven to 350°F.
• Remove log from platic wrap and cut into 3/8-inch thick slices.
• Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
• Press in mini chocolate chips to make watermelon seeds.
• Bake 8-11 minutes or until set.
• Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.

WATERMELON COOKIE

Steps:

• Combine flour, baking powder and salt in a small mixing bowl.
• Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
• Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
• Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

WATERMELON COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
• Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
• Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
• Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
• Heat oven to 400°F.
• Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

WATERMELON SLICE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. , Tint remaining dough red; shape into a 3-1/2-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm., On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. , Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight., Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds. , Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.

WATERMELON SLICE COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.
• Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
• On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
• Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 inches apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
• Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.