Watermelon Cookies Ii Recipes

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 COOKIES

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.

WATERMELON SUGAR COOKIES

Steps:

• Preheat oven to 375F (190C)
• Combine butter and granulated sugar in a large bowl and use an electric mixer to beat together until creamy and well-combined.
• Add egg and vanilla extract and stir again.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add dry ingredients to wet ingredients (I like to do this in 3 or 4 parts) until the flour has been completely incorporated. This is a somewhat dry dough and may seem crumbly, but scrape the bottom of the bowl periodically and the dough will come together if you continue mixing (assuming you have measured your flour properly).
• Once dough is clinging together and all of the flour has been absorbed, divide it in half, placing each half in its own bowl. Then, working with one half, divide that dough almost in half again, allotting slightly more to one portion than the other.
• To the largest portion of dough, add red or pink food coloring and stir until you have a vibrant pink color (adding more food coloring as needed). Add 2 Tablespoons of mini chocolate chips and stir until combined. Set aside.
• To the second largest portion of dough, add green food coloring (adding more coloring as needed) and stir until you have a vibrant green color. The third/smallest portion of dough should not be colored.
• Form the pink section of dough into a log that is about 12" long. Make it slightly wider than it is tall and round one wide end and flatten the other (if at any point the dough is too sticky to handle without difficulty, simply cover it and place in the refrigerator for 15-20 minutes before proceeding). Place the log flat-side down
• Take the un-colored dough and place it on a lightly floured surface or between two pieces of wax paper. Roll with a rolling pin until you have a rectangle that is large enough to cover the pink section. Carefully lift the dough it and use it to cover the rounded edge of the pink log (make sure this completely covers the pink section). Use a sharp knife to trim away any excess dough.
• Repeat step 8 with the green dough, making sure you roll it large enough to completely cover the pink and white dough. Cover the un-colored dough, then trim any excess dough as needed.
• Cover the surface of the dough with wax paper and chill in the refrigerator for at least 30 minutes before proceeding. While dough chills, preheat oven to 375F (190C).
• Remove dough from refrigerator and use a sharp knife to slice log into slices between ⅛-¼" thick. Place on a parchment paper lined baking sheet, spacing cookies at least 2" apart. Use a knife to carve slightly into the pink part of the cookie, making a slightly crescent shape (this is illustrated in the video and photos above).
• Press remaining chocolate chips point-down into the pink portion of the slices to make distinct watermelon "seeds".
• Transfer to 375F (190C) preheated oven and bake for 9 minutes. Allow to cool completely on baking sheet before enjoying.

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 II

Steps:

• In a large bowl, cream together the shortening, butter, and sugar with an electric mixer until fluffy. Add egg, vanilla, orange juice, and red food coloring. Mix until well blended. Sift together the flour, baking powder, and salt. Stir into butter mixture until blended. Chill dough in refrigerator for three hours.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured surface, roll out the dough to 1/4 inch thickness. Cut with a three inch round cookie cutter. Cut cookies in half and place on an ungreased cookie sheet. Press a few chocolate chips into each cookie. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack.
• In a small shallow bowl, stir together the egg white and water. Brush the round edge of each cookie with the liquid and roll it in the green sugar. Let cookies dry on wire cooling racks.

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 COOKIES II

Steps:

• In a large bowl, cream together the shortening, butter, and sugar with an electric mixer until fluffy. Add egg, vanilla, orange juice, and red food coloring. Mix until well blended. Sift together the flour, baking powder, and salt. Stir into butter mixture until blended. Chill dough in refrigerator for three hours.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured surface, roll out the dough to 1/4 inch thickness. Cut with a three inch round cookie cutter. Cut cookies in half and place on an ungreased cookie sheet. Press a few chocolate chips into each cookie. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack.
• In a small shallow bowl, stir together the egg white and water. Brush the round edge of each cookie with the liquid and roll it in the green sugar. Let cookies dry on wire cooling racks.