WATERMELON COOKIES
--Ruth Witmer, Stevens, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 31.1 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 134.5 mg, Sugar 20 g
WATERMELON SLICES
Summertime wouldn't be complete without watermelon--cookies, that is!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 3
Number Of Ingredients 10
Steps:
- Mix granulated sugar, shortening, butter, vanilla, egg and food color in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. Divide dough in half. (If dough is soft, cover and refrigerate until firm enough to handle.)
- Shape each half of dough into a roll about 2 inches in diameter; flatten one side so roll becomes a half circle. Roll rounded side in green sugar. Wrap in plastic wrap and refrigerate, flat side down, at least 4 hours but no longer than 24 hours.
- Heat oven to 375°. Place each roll flat side down; cut into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheet. Gently push a few chocolate chips, point sides down, into each slice to look like watermelon seeds.
- Bake 7 to 9 minutes or until cookies just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
WATERMELON COOKIES
Cookies that look like slices of watermelon! Much less complicated than they look. Kids love to help with and eat these. Really cute for 4th of July or other summer party. From Pillsbury, I think. I have used mini chocolate chips or chopped chocolate chips rather than chopped baking chocolate; you could probably also use small pieces of raisins for seeds.
Provided by LonghornMama
Categories Dessert
Time 5h15m
Yield 4 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 819.5, Fat 50.4, SaturatedFat 31.1, Cholesterol 174.9, Sodium 506, Carbohydrate 83.1, Fiber 2.3, Sugar 29.1, Protein 10.5
WATERMELON SLICE COOKIES
This is a recipe I found from TOH. It would be perfect for a summer party for kids and adults! I think I would sub chocolate chips for the raisins! Time does not include chill time of overnight....
Provided by my3beachbabes
Categories Dessert
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.
- Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
- On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
- Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 inches apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
- Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
Nutrition Facts : Calories 82, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 40.1, Carbohydrate 10.6, Fiber 0.2, Sugar 5, Protein 1
WATERMELON COOKIES - THE EASY METHOD
Saw a picture of these cookies in the cookbook "Silly Snacks, Classroom Treats, Cookie Dough Fun" and thought they would be perfect for a barbecue. I've made them and they are tasty and folks think they are fun. Cook time does not include chill time.
Provided by Ducky
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 1.5, Cholesterol 8.2, Sodium 119.7, Carbohydrate 18.1, Fiber 0.2, Sugar 6.1, Protein 1.4
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WATERMELON SLICE COOKIES RECIPE | MYRECIPES
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- Blend butter and sugar in a large mixing bowl at medium speed with an electric mixer. 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 1 1/3 cups dough with red food coloring and shape into a 3 1/2-inch-long 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 2 hours until firm.
- On a lightly floured surface, roll plain dough into an 8"x3 1/2" rectangle. Place red dough log on the end of one short side of rectangle; roll up. Roll green dough into a 10"x3 1/2" rectangle. Place red-and-white dough log on the end of one short side of rectangle; roll up. Wrap in plastic wrap; refrigerate overnight.
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