Watermelon Slice Cookies Recipe
- 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
- 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.
Reviews for Watermelon Slice Cookies(16)
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Not only are these cute, they taste good. I entered them in the state fair and they took first place in the sugar cookie division.
I made these cookies for a summer family party - they were a huge hit!! They're super cute and absolutely delicious too!! I made them exactly as directed and they were great - I'll definitely make them again! (NOTE: I used NEON Gel Food Coloring because the colors more closely resembled the colors of a watermelon & they turned out beautifully!!)
These cookies are very tasty and they come out super cute (even if they don't look "perfect"). Next time I make them, I will use HALF of the reserved cup for the green portion and HALF of it for the white. The green portion needs to cover a bigger roll and 1/3 of a cup for green was just not enough.
I have been making these for years (every since I first saw them in an older issue of toh). Never have used raisins, always used mini chocolate chips. Easy recipe, and so cute. Kids and adults alike love these.
My granddaughter and I made these for the 4th. What a hit! I followed the recipe exactly as written except I split the 1 cup of reserved dough in half so 1/2 cup was plain and 1/2 cup was green. And we didn't need so many mini chips for the seeds.
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