Watermelon Slice Cookies

Serves: 5
Total Calories: 570
Yield: 3 dozen


3/4 cup butter, softened
3/4 cup sugar
1 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 mini semi-sweet chocolate chips
1 teaspoon sesame seed


Blend butter and sugar in a large mixing bowl. Beat in egg and extract; set aside. Combine flour, baking powder and salt; gradually add to butter mixture. Set aside one cup dough. Tint remaining dough with red food coloring and shape into a 3-1/2 inch diameter log; wrap in plastic wrap. Tint 1/3 cup reserved dough with green food coloring; wrap in plastic wrap. Wrap remaining plain dough and refrigerate all 3 doughs for 2 hours, or until firm. On a lightly floured surface, roll plain dough into an 8-1/2 inch by 3-1/2 inch rectangle. Place red dough log on the end of one short side of rectangle: roll up. Roll green dough into a 10-inch by 3-1/2 inch rectangle. Place red and white log on the end of the short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight. Unwrap and cut into 3/16-inch thick slices. Place 2 inches apart on ungreased baking sheets. Place chocolate chips and sesame seed on red part of dough to resemble seeds. Bake at 350 degrees for 9 to 11 minutes, or until firm. Immediately slice cookies in half. Cool.

Tip: Bring your own ants to a family picnic! Kids big & little will be delighted when they find yummy cookies tucked inside a big bug bucket! Simply arrange bug stickers, or hot glue plastic bugs, on an empty plastic ice cream bucket with a lid.

Nutritional Facts:

Serves: 5
Total Calories: 570
Calories from Fat: 268

This Watermelon Slice Cookies recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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