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.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 31.1 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 134.5 mg, Sugar 20 g
WATERMELON SLICE COOKIES
Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! -Sue Ann Benham, Valparaiso, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
WATERMELON COOKIES - THE EASY METHOD
Saw a picture of these cookies in the cookbook "Silly Snacks, Classroom Treats, Cookie Dough Fun" and thought they would be perfect for a barbecue. I've made them and they are tasty and folks think they are fun. Cook time does not include chill time.
Provided by Ducky
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 1.5, Cholesterol 8.2, Sodium 119.7, Carbohydrate 18.1, Fiber 0.2, Sugar 6.1, Protein 1.4
WATERMELON COOKIES
Cookies that look like slices of watermelon! Much less complicated than they look. Kids love to help with and eat these. Really cute for 4th of July or other summer party. From Pillsbury, I think. I have used mini chocolate chips or chopped chocolate chips rather than chopped baking chocolate; you could probably also use small pieces of raisins for seeds.
Provided by LonghornMama
Categories Dessert
Time 5h15m
Yield 4 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 819.5, Fat 50.4, SaturatedFat 31.1, Cholesterol 174.9, Sodium 506, Carbohydrate 83.1, Fiber 2.3, Sugar 29.1, Protein 10.5
WATERMELON COOKIES
--Ruth Witmer, Stevens, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WATERMELON SLICE COOKIES RECIPE
So easy to make and the kids went crazy over them. They are moist and taste like a sugar cookie.
Provided by Momma Cyd
Categories Dessert
Time 2h40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 56 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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