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Volume III
June 8, 2012

Weekly Home / Recipe Center

Watermelon Cookies

Serves 36


3/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Red and green food coloring
dried currants
sesame seeds

In a mixing bowl, cream butter, sugar, egg and extract until light and fluffy. Combine flour, salt and baking powder stir into creamed mixture and mix well. Remove 1 cup of dough set aside. At low speed, beat in enough red food coloring to tint dough deep red. Roll into a 3-1/2-in.-long tube wrap in plastic wrap and refrigerate until firm, about 2 hours. Divide 1 cup of reserved dough into two pieces. To one piece add enough green food coloring to tint dough deep green. Do not tint remaining piece of dough. Wrap each piece separately in plastic wrap chill until firm, about 1 hour. On a floured sheet of waxed paper, roll untinted dough into an 8-1/2-in. x 3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with untinted dough set aside. On floured waxed paper, roll the green dough into a 10-in. x 3-1/2-in. rectangle. Place tube of red/untinted dough along the short end of the green dough. Roll up and encircle tube with green dough. Cover tightly with plastic wrap refrigerate at least 8 hours or overnight. Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press dried currants and sesame seeds into each slice to resemble watermelon seeds. Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to a wire rack to cool.

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