Watermelon Cookies Recipe

Watermelon Cookies Recipe photo by Taste of Home

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I made these cookies for my daughter's kindergarten class, and they were an instant hit. The students loved these frosted treats and gobbled them up!—Diane Hunt, Camden, Indiana

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Watermelon Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 51 Servings

30 10 40

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 can (12 ounces) whipped vanilla frosting
Red and green food coloring
Miniature chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture alternately with the sour cream, beating well after each addition. Cover and refrigerate for 2 hours or overnight.
On a heavily floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 3-in. round cookie cutter; cut circles in half. Repeat with remaining dough.
Place on ungreased baking sheets. Bake at 375° for 9-10 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks.
Place two-thirds of the frosting in bowl; add red food coloring. Add green food coloring to the remaining frosting. Spread pink frosting on tops of cookies. Frost the edges with green frosting, using a pastry bag with a small star tip if desired. Place chocolate chips randomly over the pink frosting for seeds. Yield: about 8-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 122 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 103 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Originally published as Watermelon Cookies in Quick Cooking July/August 1998, p41