Watermelon Slice Cookies
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
Makesabout 3 dozen
- 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.
Nutrition Facts1 cookie: 82 calories, 4g fat (2g saturated fat), 16mg cholesterol, 52mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 23, 2018
When you use the JEllo, do you use 3/4 of jello, or a mix of jello and sugar to make 3/4 cup?
Jul 22, 2018
I haven't tried these yet, but sure will. This is a reply to a comment to Debby54 about slicing the cookies. What I use, to cut just about any rolled cookie, biscuits, rolls, etc., is to get a length of dental floss, maybe 18 or 20 inches long. Put the middle of the floss underneath the roll of cookie, or whatever, bring the ends of the floss straight up, crisscross them, put the one in your left hand into your right hand and the one in your right hand into your left hand, and pull quickly. The action of the crossing floss creates a scissor type action and cuts the cookie without flattening it out. Really simple, efficient and fun:)
Jun 27, 2018
I followed the suggestion of using the watermelon jello. It was fun to have the taste match the look. People were more excited about the watermelon look before they even tasted them.
May 28, 2018
Well, I haven't made these yet, but would like to try them for this year's 4th of July family picnic. I don't quite understand the instructions. #1. Is 3 1/2 inches the measurement for the diameter or length of dough roll?#2. When attaching (short end) red to white, do you start to roll it up from the red end or the white end? The directions really need to be clarified or perhaps a video showing how to make.
Jul 18, 2017
Made these again using the watermelon jello. Taste just like watermelon, adding to the look of the cookie. Will be my go to for summer cookouts.
Jun 18, 2017
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.
Jun 13, 2016
I substitute watermelon jello mix for sugar and they taste like watermelon as well!
Dec 20, 2015
love it so good
Aug 18, 2014
Fabulous! Will make again and double the recipe. Grandkids loved the.
Aug 2, 2014
I thought these were great ~a wonderful summer sugar cookie! I could not find the food color gel but the liquid worked just fine.