Watermeloncookies 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:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log 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 miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame seeds. , Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.

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.

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.

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.

Steps:

• In a large bowl, cream butter and sugar til light and fluffy. Then stir in egg and vanilla. Then add baking powder, salt, and flour and beat well. Set aside 1 cup of dough.
• Tint remaining dough red and shape it into a 3 1/2 in long roll. Wrap it in plastic wrap and put in freezer to set up.
• With the 1 cup of dough that you set aside, tint 1/3 of it green and wrap it in plastic wrap and put in fridge until firm. The 2/3 of the remaining dough will be left it's natural color. Wrap it in plastic wrap and put in fridge until firm.
• On a lightly floured surface, roll the plain dough into a rectangle that is about 3 1/2 inches by 8 inches. Unwrap the chilled red dough and roll it up into the plain dough. Make sure you wrap it snuggly. Roll it around on the counter to seal the two layers together well. Wrap back up and freeze til firm.
• On a lightly floured surface, roll the green dough into a 3 1/2 inch by 9 inch rectangle. Roll the chilled dough up snuggly in the green dough. Roll to seal the layers together. Wrap back up in plastic wrap and chill in freezer until firm.
• Preheat oven to 350 degrees. Unwrap dough and cut into slices just under 1/4 inch. Place on ungreased cookie sheet. Lightly press mini chocolate chips into the red part of each cookie slice.
• Bake 9 to 11 minutes or until firm. After taking them out of the oven, immediately cut cookies in half while hot. I used the edge of a spatula for a nice even cut just pushing down.

Steps:

• In a mixing bowl, cream butter, sugar, egg and extract until light and fluffy. Combine flour, 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, about 1 hour. On a floured sheet of waxed paper, roll untinted dough into an 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 the 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 dried currants and sesame seeds into each slice to resemble watermelon seeds. Bake at 375° for 6-8 minutes 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.© Copyright Reiman Publications, 1993-1997