watermelon cookies

Summer is almost over but who says you can’t reminisce with a watermelon cookie or two?  This recipe is taken from Class Treats, Bake Sales & Birthday Parties.

2 C. flour

11/2 tsp. baking powder

1/2 tsp. salt

1/3 C. butter

1/2 C. shortening

3/4 C. sugar

1 egg

1 T. milk

1 tsp. vanilla

3 drops red food coloring

1/3 C. mini semi-sweet chocolate chips

11/2 C. powdered sugar

2 T. water

3 drops of green food coloring

Combine flour, baking powder and salt in a small mixing bowl.  Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well.  Stir in egg, milk & vanilla.  Gradually add flour mixture and mix well.  Add red food coloring and beat until blended.  Shape dough into a ball, cover and chill at least 3 hours.

Preheat oven to 375′  F.  Divide dough in half; put one portion back in the refrigerator.  Roll remaining portion to 1/4" thickness on a lightly floured surface.  Cut dough with a 3" round cookie cutter; cut circle in half.  Place on an ungreased cookie sheet.  Press several chocolate chips in each cookie to resemble seeds.  Repeat with remaining dough.

Bake 8-10 minutes (do not brown).  Cook on wire racks. 

To make frosting, combine powdered sugar & water, mixing until smooth.  Add a green food coloring, mixing until blended.  Dip round edge of each cookie in frosting and place on wax paper until frosting is firm.

Makes 36 cookies.  Enjoy!