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Watermelon Cookies

--Ruth Witmer, Stevens, Pennsylvania

18 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Red and green food coloring
Dried currants
Sesame seeds

Directions

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 wrap 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 wrap; chill until
firm, about 1 hour.
On a floured sheet of waxed paper, roll white dough into a 8-1/2-in.
x 3-1/2-in. rectangle. Place red dough along short end of rectangle.

2 of 2

Watermelon Cookies (continued)

Directions (continued)

Roll up and encircle red dough with white dough; set aside.
On floured waxed paper, roll the green dough into a 10-in. x
3-1/2-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 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 wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 161 calories, 8 g fat (5 g saturated fat), 32 mg cholesterol, 119 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.