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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
   (30)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 26, 2014

Tried these for Vacation Bible School. I used margarine instead of butter and my dough was still soft after overnight refrigeration. Slicing was not easy. What have others used to slice the dough? Wondered if making a longer log would help with slicing although it would be a very small cookie when cut in half. Even tried a cheese slicer with wire to slice. Also, the taste is on the bland side--butter would probably help with the taste.

MY REVIEW
Reviewed Jul. 24, 2014

Niebie: the sesame seeds would be sprinkled on to look like the white "soft" seeds that are in watermelon, I would assume. Looks prettier without them, I would say! These would definitely not be for a beginning baker!

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.

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