- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 large 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. Tint 1/3 cup of reserved dough green; wrap in plastic. 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; 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. Lightly press chocolate chips and, if desired, sesame seeds 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
"This recipe turned out well for my first attempt. I did not have enough dough for the white part of the rind and I did overcook the first batch. I will try again, maybe use the watermelon jello to give it more taste. All in all, fun recipe."
"I substitute watermelon jello mix for sugar and they taste like watermelon as well!"
"love it so good"
"Fabulous! Will make again and double the recipe. Grandkids loved the."
"I thought these were great ~a wonderful summer sugar cookie! I could not find the food color gel but the liquid worked just fine."
"This cookie is well worth the time and effort. It is adorably perfect, and the taste is even better. This is our family's tradition every year for the first day of summer vacation!"
"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."
"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!"
"this was excellent. Will make this again. went right by the recipe."
"Everyone loves these! Only thing is.. What do you do with the sesame seeds?"