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Watermelon Slice Cookies Recipe
Watermelon Slice Cookies Recipe photo by Taste of Home

Watermelon Slice Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 36 servings

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 miniature semisweet chocolate chips or raisins, chopped
  • 1 teaspoon sesame seeds, optional

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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.

Reviews for Watermelon Slice Cookies

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 18, 2014

this was excellent. Will make this again. went right by the recipe.

MY REVIEW
Reviewed Jun. 14, 2014

Everyone loves these! Only thing is.. What do you do with the sesame seeds?

MY REVIEW
Reviewed Aug. 30, 2013

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.

MY REVIEW
Reviewed Jul. 25, 2013 Edited Sep. 14, 2013

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!!)

MY REVIEW
Reviewed Jul. 18, 2013

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.

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