Watermelon Cookie Recipes

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.

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.

Steps:

• Tip the butter, caster sugar and flour into a food processor with a pinch of salt and blitz until the mixture looks sandy. Add the egg yolk, vanilla and 1 tbsp cold water, and blitz again until the dough starts to clump together.
• Remove half of the dough from the food processor and set aside. Add a few drops of red food colouring to the dough still in the food processor and blitz until it's bright red. Halve the reserved plain dough, then add a few drops of green food colouring to one piece, kneading it until it is evenly coloured.
• Roll the red biscuit dough into a long sausage shape on a lightly floured surface - it should be about 20cm long. Roll the plain dough out on a lightly floured surface into a 20 x 10cm rectangle. Repeat with the green dough, rolling it out to the same size. Roll the plain dough around the red dough, bringing the ends together and trimming any excess. Repeat with the green dough, rolling it around the plain layer. Wrap the sausage of dough tightly and chill for at least 2 hrs. Will keep wrapped and frozen for up to two months.
• Heat the oven 180C/160C fan/ gas 4 and line two baking trays with baking parchment. Unwrap the dough sausage, then use a sharp knife to cut it into rounds about 1cm thick. Arrange these on the prepared trays, then cut each round in half to make the watermelon wedges. You should have about 40 in total. Bake for 12-15 mins, swapping the trays over halfway through cooking if needed. Leave to cool completely on the trays.
• Once cooled, pipe small dots over the red 'watermelon flesh' using the black icing pen to look like seeds. Leave to set for 30 mins before serving or packing into bags. Will keep in an airtight container for up to three days.

Steps:

• 1. Preheat oven to 325 degrees F. Spray cookie sheets with nonstick cooking spray.
• 2. Mix the watermelon Kool-Aid (or whatever flavor you choose) with the white sugar.
• 3. Add the softened butter and mix until it's nice and fluffy. Add the eggs and mix well.
• 4. Mix in the salt and the baking soda. Make sure they're well incorporated. Add the flour in half-cup increments, mixing after each addition.
• 5. Roll dough balls one inch in diameter with you hands.
• 6. Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet.
• 7. Bake for 10 to 12 minutes or until they are just beginning to tun golden around the edges. Don't over-bake.
• 8. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely.

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.