Watermelon Cookie Food

WATERMELON SLICE COOKIES

Steps:

• 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 and wrap. Tint 1/3 cup of reserved dough green; wrap. 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 and 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.

WATERMELON COOKIE

Steps:

• 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, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
• Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
• Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

WATERMELON COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log 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 miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame 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 wire racks to cool.

WATERMELON COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
• Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
• Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
• Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
• Heat oven to 400°F.
• Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

STRAWBERRY KIWI "WATERMELON" COOKIE WEDGES

Steps:

• For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix.
• To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the "rind," leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 350 degrees F.
• Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely.
• For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute.
• For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.

WATERMELON COOKIES - THE EASY METHOD

Steps:

• Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
• Add 1/4 C flour and green food coloring to 1 bowl.
• Beat at medium speed until well blended and evenly colored.
• Wrap in plastic wrap and refrigerate for 2 hours.
• Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
• Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
• Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
• Remove red dough from plastic wrap and place in center of green dough rectangle.
• Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
• Wrap log in plastic wrap and freeze for 30 minutes.
• Preheat oven to 350°F.
• Remove log from platic wrap and cut into 3/8-inch thick slices.
• Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
• Press in mini chocolate chips to make watermelon seeds.
• Bake 8-11 minutes or until set.
• Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.