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Watermelon Slice Cookies

 Watermelon Slice Cookies
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
36 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 2 cups King Arthur Unbleached 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

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Watermelon Slice Cookies (continued)

Directions (continued)

  • 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.