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excess on top & re-roll
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piece & smooth white layer w/hands
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roll in green sugar
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before baking
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before baking
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after baking
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after baking
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These are just the cutest cookies to make in the summer! They're a sugar cookie with almond flavor, plus WATERMELON flavor in the red centers. Mini-morsel chocolate chips are the "seeds". * You can make up the logs, then slice & bake them as you need later.
WATERMELON SLICE COOKIES
3/4 cup vegetable oil......................... ……………....... 3/4 cup sugar
1 egg ……………………………………………...….. 1 tsp almond extract
2 cups all-purpose flour ………………………......... 1/4 tsp baking powder
1/8 tsp salt
1 pkg watermelon Kool-Aid mix or 1 TB watermelon jello powder (optional, but best with it)
Red and green gel or paste food coloring
1/3 cup miniature semisweet chocolate chips
Optional: green sugar
***
In a large bowl, cream butter and sugar until well blended. Beat in egg and extract. Then beat in the baking powder and salt; scrape down the bowl. Gradually beat in the flour (on low at first, so it doesn't puff up into your face). ** Reserve 1 cup dough in a separate bowl **
Beat watermelon Kool-Aid mix into remaining dough. Tint dough red; shape into about 10” roll. Wrap in plastic wrap. Refrigerate or stick into the freezer.
Tint 1/3 cup of reserved 1 cup dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate 2 hours (or FREEZE for about 1/2 hour) or until firm.
It's easiest to roll out your dough on a floured silpat mat or parchment paper (so you can use that to help roll the green layer on later). Roll plain dough into a 10"x5” rectangle (or the same length as the red roll). Unwrap red dough and place on a short end of the plain dough; roll up. I rolled it on the silpat mat a few times, to try to get it into a rounder shape ~ which also made it a little longer. ** Keep your flour on hand, because you'll probably need to keep flouring the rolling pin and surface. ** NOTE: As you roll up the red log into the white layer (and also with the green layer), you'll probably have the dough break or separate. Just use your hands to put pieces back in, and smooth out the layers.
Roll green dough into a rectangle that's as long as your red/white roll, and about 5" wide. Put rolled-up red/plain dough across the green dough; roll up (use the silpat mat or parchment paper to help you roll, pressing the green dough in as you go). I sprinkled the green sugar heavily along the length of the green log, and rolled it into the sugar.
Preheat oven to 350°. Line baking sheets with parchment paper. ** Unwrap and cut dough into thin 1/4" slices. (as you slice them, the log will flatten on the bottom, which is fine because they'll look like slices of watermelon then.) Put 2” apart on the baking sheets. Lightly press a few mini chocolate chips into red dough to resemble watermelon seeds.
Bake 7-9 minutes or until firm, but not browned yet. (Length of time depends on how thin you sliced them, and how crisp you like them.) Remove to wire racks or paper to cool. Makes 4-5 dozen.
WATERMELON SLICE COOKIES
3/4 cup vegetable oil......................... ……………....... 3/4 cup sugar
1 egg ……………………………………………...….. 1 tsp almond extract
2 cups all-purpose flour ………………………......... 1/4 tsp baking powder
1/8 tsp salt
1 pkg watermelon Kool-Aid mix or 1 TB watermelon jello powder (optional, but best with it)
Red and green gel or paste food coloring
1/3 cup miniature semisweet chocolate chips
Optional: green sugar
***
In a large bowl, cream butter and sugar until well blended. Beat in egg and extract. Then beat in the baking powder and salt; scrape down the bowl. Gradually beat in the flour (on low at first, so it doesn't puff up into your face). ** Reserve 1 cup dough in a separate bowl **
Beat watermelon Kool-Aid mix into remaining dough. Tint dough red; shape into about 10” roll. Wrap in plastic wrap. Refrigerate or stick into the freezer.
Tint 1/3 cup of reserved 1 cup dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate 2 hours (or FREEZE for about 1/2 hour) or until firm.
It's easiest to roll out your dough on a floured silpat mat or parchment paper (so you can use that to help roll the green layer on later). Roll plain dough into a 10"x5” rectangle (or the same length as the red roll). Unwrap red dough and place on a short end of the plain dough; roll up. I rolled it on the silpat mat a few times, to try to get it into a rounder shape ~ which also made it a little longer. ** Keep your flour on hand, because you'll probably need to keep flouring the rolling pin and surface. ** NOTE: As you roll up the red log into the white layer (and also with the green layer), you'll probably have the dough break or separate. Just use your hands to put pieces back in, and smooth out the layers.
Roll green dough into a rectangle that's as long as your red/white roll, and about 5" wide. Put rolled-up red/plain dough across the green dough; roll up (use the silpat mat or parchment paper to help you roll, pressing the green dough in as you go). I sprinkled the green sugar heavily along the length of the green log, and rolled it into the sugar.
Preheat oven to 350°. Line baking sheets with parchment paper. ** Unwrap and cut dough into thin 1/4" slices. (as you slice them, the log will flatten on the bottom, which is fine because they'll look like slices of watermelon then.) Put 2” apart on the baking sheets. Lightly press a few mini chocolate chips into red dough to resemble watermelon seeds.
Bake 7-9 minutes or until firm, but not browned yet. (Length of time depends on how thin you sliced them, and how crisp you like them.) Remove to wire racks or paper to cool. Makes 4-5 dozen.
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