Watermelon Cookies

Before you get too excited, I did not figure out how to make a cookie taste like watermelon. Although, I promise that if I do, I will be sure to share the love. In the meantime, here is a great tasting cookie that looks just like a watermelon. Heads up, this recipe involves leaving the dough in the fridge for 2 hours, and then another 6-8 hours.



Recipe adapted from here.

3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green food coloring
Something to use as the seeds (mini choco chips chopped in half or poppy seeds)

1. Get started by creaming the butter and sugar in an electric mixer fitted with the paddle attachment. Add the egg and almond extract. Scrape down the sides. In a separate bowl, whisk the flour, baking powder, and salt. Slowly add it to the mixer. One it is thoroughly mixed, remove one cup of the dough.

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2. For the dough that is still in the bowl of the mixer, add enough red food coloring to give it a pinkish tint. Remove the dough and roll it into a log about 3 1/2 inches long. Wrap it tightly in plastic wrap and place it in the fridge. Divide the white dough into two pieces, one slightly larger than the other (your white and green logs should be closer in size than mine below). Place the smaller piece back in the mixer and add green food coloring. Roll the green dough into a 3 1/2 inch long piece and wrap it in plastic wrap and place it in the fridge. Roll the white dough into a 3 1/2 inch piece and place it into the fridge as well. Refrigerate the dough for two hours, or until the dough is firm.


4. Once the dough has hardened, prepare a surface to roll the dough out on by dusting it with flour. First, roll out the white dough. Make sure one side stays about 3 1/2 inches long. Place the red dough on top of the white dough and roll it up. Then roll out the green dough and roll it up with the other two. Wrap the dough back up and place it in the fridge for 6-8 hours, or overnight.

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5. Once you are ready to cook the cookies, preheat the oven to 350 degrees. Cut the dough into thin circles and place two inches apart on a baking sheet lined with silicone liners or wax paper. Now is the time to add the seeds to your watermelon slices. I preferred the look of the small pieces of chocolate chips.

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6. Once the chips are placed, bake the cookies for 9-11 minutes. As soon as the cookies come out of the oven, cut each one half. Then let the cookies cool.

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