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Watermelon Slice Cookies Recipe

Watermelon Slice Cookies Recipe photo by Taste of Home

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When I made these rich butter cookies for a neighborhood event, one neighbor thought they were so attractive that she kept one in her freezer for the longest time so she could show it to friends and relatives. -Sue Ann Benham, Valparaiso, Indiana

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Watermelon Slice Cookies Recipe

Prep: 25 min. + chilling Bake: 10 min./batch

Yield: 36 Servings

25 10 35

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup miniature semisweet chocolate chips or raisins, chopped
1 teaspoon sesame seeds, optional

Directions

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. Wrap in plastic wrap. Tint 1/3 cup of reserved dough green; wrap in plastic 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 in plastic wrap; 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. If desired, lightly press chocolate chips 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. Yield: about 3 dozen.

Nutritional Facts 1 cookie equals 82 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 52 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Watermelon Slice Cookies in Taste of Home June/July 2003, p27

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Reviews for Watermelon Slice Cookies

Watermelon Slice Cookies

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Reviewed on May. 22, 2013 by nilouve

These are always hugely popular whenever I make them. They are a little labor intensive but well worth it.

Reviewed on Aug. 15, 2012 by Zhartox

I absolutely love these! I like to substitute the raisins with chocolate chips

Reviewed on Jul. 04, 2012 by blrichards

This recipe has become a family 4th of July tradition. Plan ahead though because they require some time to prepare.

Reviewed on Jun. 28, 2012 by prettycactus

I gave it an average because I like the concept but I could not get the dough to roll. It was very crumbly even after chilling. I ended up rolling it altogether and cutting into a round then halfing the rounds. I used chocolate sprinkles for "seeds". They're colorful but not as pretty as these. I was disappointed. They are also hard; I like softer cookies.

Reviewed on Sep. 16, 2011 by Teya

Well, the directions are really goofy. It has you tint the entire mass red before you take out the part that is to be tinted green and of course you wouldn't have any white then. The log is probably 3 1/2 inches in diameter- not length. Hasn't anyone corrected this?

Reviewed on Aug. 10, 2011 by krystaljoy

This was a hit with both adults and children. I used mini chocolate chips instead of the raisins. I over heard one boy tell his mom "You have to make these sometime".

Reviewed on Jun. 07, 2011 by BakinGymnast

These looked wonderful. I was worried at first that it wasn't going to make enough cookies, because the "log" is really short and stumpy, but if you slice them thin they make about 24 cookies. The taste was ok, but not the best. I was really happy with how nice they looked though. I brought them to school and got so many compliments! Everybody wanted to take a picture of the amazing watermelon cookies! Some kids even thought they were actual watermelons!

Reviewed on Sep. 01, 2010 by nessienessa

It was a little confusing to figure out the measurements on rolling out the dough but I figured it out. They taste so good and they are gorgeous! Fun recipe. I shouldn't have put off doing this for so long. It was intimidating. *pats herself on the back*