Watermelon Slice Cookies
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
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min./batch
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 raisins
- 1 teaspoon sesame seeds
Directions:
In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.
Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.