Watermelon Squares In Campari Recipes

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.

Steps:

• Be a clever cheat and save time and buy a tub of fresh ready prepared melon chunks. Mix the orange juice, Campari or cordial and mint in a bowl. Tip in the melon with any juice, and stir. Pile the lot into tumblers and top each with mint leaves. For frosted tumblers, run the outside of 4 tumblers under the cold tap. Scatter with caster sugar and put in the freezer until ready to serve, about 30 minutes.

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.