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Watermelon Cookies

 Watermelon Cookies
--Ruth Witmer, Stevens, Pennsylvania
18 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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


  • 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.

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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.
Nutritional 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.