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Watermelon Cookies Recipe

Watermelon Cookies (2)

Prep Time: 3 hours 30 minutes

Cook Time: 8 minutes

Total Time: 3 hours 38 minutes

Yield: 2 dozen

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Watermelon Cookies (2)

Ingredients

  • ¾ C. Crisco® All-Vegetable Shortening
  • ¾ C. granulated sugar
  • 1 large egg
  • ½ tsp. almond extract
  • ½ tsp. watermelon candy and baking flavoring (optional)*
  • 2 teaspoons water
  • 2 ¼ C. all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. Clabber Girl® Baking Powder
  • 40 drops liquid red food coloring
  • 15 drops liquid green food coloring
  • Mini chocolate chips

Directions

  1. In a mixer, cream together the shortening and sugar until well blended and creamy.
  2. Add the egg, extract, flavoring and water and mix on medium speed until well blended.
  3. In a bowl, whisk together the flour, salt and baking powder.
  4. Add the flour mixture to the mixing bowl a little at a time, mixing in on low speed.
  5. Remove half of the dough and set aside.
  6. Dye the remaining half red in the mixer on low-medium speed.
  7. Remove from the mixer and roll into a 3 1/2-inch-long log. Wrap with plastic wrap.
  8. Divide the reserved dough in half.
  9. Dye one half green. Form the green dough and the undyed dough each into a small rectangle and wrap with plastic wrap.
  10. Refrigerate all the dough for 2 hours.
  11. On a lightly floured surface, roll out the undyed dough to a 8 ½ x 3 ½ inch rectangle.
  12. Place the red log on the short side of the undyed rectangle and roll up.
  13. Roll the green dough into a 10 x 3 ½ inch rectangle.
  14. Place the red/undyed log on the short side of the green dough and roll up.
  15. Wrap and place in the freezer for 45-60 minutes.
  16. Preheat oven to 375°F.
  17. Unwrap the dough and gently slice into 1/8-inch circles.
  18. Place each circle 1-inch apart on an ungreased baking sheet.
  19. Lightly press mini chocolate chips onto the red portion of the dough.
  20. Bake for 6-8 minutes or until firm but not browned.
  21. Allow to rest for 1 minutes then while warm, cut in half.

Tips

*Increase the almond extract to 1 tsp. if not using watermelon flavoring

Watermelon Cookies Recipe

Watermelon Cookies (2)

Prep Time: 3 hours 30 minutes

Cook Time: 8 minutes

Total Time: 3 hours 38 minutes

Yield: 2 dozen

Ingredients

  • ¾ C. Crisco® All-Vegetable Shortening
  • ¾ C. granulated sugar
  • 1 large egg
  • ½ tsp. almond extract
  • ½ tsp. watermelon candy and baking flavoring (optional)*
  • 2 teaspoons water
  • 2 ¼ C. all-purpose flour
  • ¼ tsp. salt
  • ¼ tsp. Clabber Girl® Baking Powder
  • 40 drops liquid red food coloring
  • 15 drops liquid green food coloring
  • Mini chocolate chips

Directions

  1. In a mixer, cream together the shortening and sugar until well blended and creamy.
  2. Add the egg, extract, flavoring and water and mix on medium speed until well blended.
  3. In a bowl, whisk together the flour, salt and baking powder.
  4. Add the flour mixture to the mixing bowl a little at a time, mixing in on low speed.
  5. Remove half of the dough and set aside.
  6. Dye the remaining half red in the mixer on low-medium speed.
  7. Remove from the mixer and roll into a 3 1/2-inch-long log. Wrap with plastic wrap.
  8. Divide the reserved dough in half.
  9. Dye one half green. Form the green dough and the undyed dough each into a small rectangle and wrap with plastic wrap.
  10. Refrigerate all the dough for 2 hours.
  11. On a lightly floured surface, roll out the undyed dough to a 8 ½ x 3 ½ inch rectangle.
  12. Place the red log on the short side of the undyed rectangle and roll up.
  13. Roll the green dough into a 10 x 3 ½ inch rectangle.
  14. Place the red/undyed log on the short side of the green dough and roll up.
  15. Wrap and place in the freezer for 45-60 minutes.
  16. Preheat oven to 375°F.
  17. Unwrap the dough and gently slice into 1/8-inch circles.
  18. Place each circle 1-inch apart on an ungreased baking sheet.
  19. Lightly press mini chocolate chips onto the red portion of the dough.
  20. Bake for 6-8 minutes or until firm but not browned.
  21. Allow to rest for 1 minutes then while warm, cut in half.

Tips

*Increase the almond extract to 1 tsp. if not using watermelon flavoring

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