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