Watermelon Cookies

Once every summer I make a batch of these watermelon cookies.  I think they're super cute and everyone else seems to like them as well.  They do take a little extra time to make - which is why they only get made once a year.  The recipe does make quite a few though so I freeze at least half of the batch to last us through the summer.

Watermelon Slice Cookies
¾ cup butter                                  ¼ teaspoon baking powder
¾ cup sugar                                  1/8 teaspoon salt
1 egg                                             food coloring
½ teaspoon almond                       mini chocolate chips
2 cups flour                   









Cream butter and sugar.

Beat in egg and extract.













Combine dry ingredients and add to creamed mixture.

















Set aside 1 cup of dough.





Tint remaining dough red.  Shape into a 3 1/2” log.  Wrap in plastic wrap and refrigerate. 

 
Tint 1/3 cup of remaining dough green.  Wrap and refrigerate.  Wrap remaining dough and refrigerate all dough 2 hours.

 

Roll plain dough into an 8 ½ x 3 ½” rectangle.














Roll green dough into a 10 x 3 ½ “ rectangle.







Stack white dough on top of green dough.  Place red log on a short side of the rectangle and roll up. 

 

Wrap dough and refrigerate overnight.

 
Cut into thin slices and press mini chocolate chips into red dough.

 

Bake 9-11 minutes at 350. 

Immediately cut in half.

 

 
Cool completely so that chocolate chips set.

I promise you that kids AND adults will ooohh and ahhhh over these tiny little watermelon cookies.  They are just as sweet to eat as they are to look at. 

Just a warning that these mini chocolate chips melt REALLY quickly in the sun.  I have to be careful when I take them to the pool because the chocolate tends to end up all over my hands.

These watermelon cookies are sure to be a big hit at your next party. 

Ciao!

Watermelon Slice Cookies
¾ cup butter                                  ¼ teaspoon baking powder
¾ cup sugar                                  1/8 teaspoon salt
1 egg                                             food coloring
½ teaspoon almond                       mini chocolate chips
2 cups flour                   

Cream butter and sugar.  Beat in egg and extract.  Combine dry ingredients and add to creamed mixture.  Set aside 1 cup of dough.  Tint remaining dough red.  Shape into a 3 1/2” log.  Wrap in plastic wrap and refrigerate.  Tint 1/3 cup of remaining dough green.  Wrap and refrigerate.  Wrap remaining dough and refrigerate all dough 2 hours.  Roll plain dough into an 8 ½ x 3 ½” rectangle.  Place red log on the end of a short side of the rectangle and roll up.  Roll green dough into a 10 x 3 ½ “ rectangle.  Place red and white log on a short side of the rectangle and roll up.  Wrap dough and refrigerate overnight.  Cut into thin slices and bake 2” apart on baking sheets.  Press mini chocolate chips into red dough.  Bake 9-11 minutes at 350.  Immediately cut in half.