{"id":1247,"date":"2006-08-27T22:35:04","date_gmt":"2006-08-28T02:35:04","guid":{"rendered":"http:\/\/catchingfireflies.com\/blog\/?p=1247"},"modified":"2006-08-27T22:35:04","modified_gmt":"2006-08-28T02:35:04","slug":"watermelon_cook","status":"publish","type":"post","link":"http:\/\/www.catchingfirefliesgifts.com\/blog\/2006\/08\/watermelon_cook\/","title":{"rendered":"watermelon cookies"},"content":{"rendered":"

\"Watermelon_1\"<\/a> 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<\/a>.<\/p>\n

2 C. flour<\/p>\n

11\/2 tsp. baking powder<\/p>\n

1\/2 tsp. salt<\/p>\n

1\/3 C. butter<\/p>\n

1\/2 C. shortening<\/p>\n

3\/4 C. sugar<\/p>\n

1 egg<\/p>\n

1 T. milk<\/p>\n

1 tsp. vanilla<\/p>\n

3 drops red food coloring<\/p>\n

1\/3 C. mini semi-sweet chocolate chips<\/p>\n

11\/2 C. powdered sugar<\/p>\n

2 T. water<\/p>\n

3 drops of green food coloring<\/p>\n

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.<\/p>\n

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.<\/p>\n

Bake 8-10 minutes (do not brown).  Cook on wire racks.  <\/p>\n

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.<\/p>\n

Makes 36 cookies.  Enjoy!<\/p>\n