WATERMELON COOKIES

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WATERMELON COOKIES...

by Amanda Formaro

What a fun addition to your summertime picnic or party. These

watermelon cookies are easy and fun and the kids will enjoy helping

as well!

 

Sugar Cookie Dough

3 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter or margarine, softened (not melted!) 1 1/2 cups

granulated sugar

2 eggs

2 tsp vanilla extract

6 drops red food coloring

1 cup miniature semi sweet morsels

 

Sift flour, baking powder, and salt together in a medium sized bowl.

Set aside.

Beat butter or margarine, sugar, eggs, vanilla, and red food coloring

in a large bowl with electric mixer until fluffy. Gradually add flour

mixture and stir with wooden spoon until thoroughly mixed. Cover

dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400 degrees F. On a lightly floured surface, roll out

dough to 1/4 inch thick.

 

Cut out circles with a cookie cutter or other round object, such as a

glass or round plastic container. Place circles on ungreased cookie

sheet. With a butter knife, carefully slice circle in half and

separate by at least 1/2 inch to allow for expansion during baking.

Gently press miniature semi sweet morsels into each semicircle.

 

Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done

when edges are lightly browned. Do not allow cookies to get too

brown. Remove from oven and allow cookies to cool on cookie sheets

for 5 minutes. Remove from cookies sheets to aluminum foil on a flat

surface and allow to cool completely.

 

Glaze

1 1/2 cups powdered sugar, sifted

2 tbsp water

15-20 drops green food coloring

 

In a small bowl mix together all ingredients to form a glaze. You may

add drops of water to thin glaze if it is too thick.

 

To decorate the cookies, roll the round end of the cookie in the

glaze, allow excess to drip off into bowl. Place cookies back on foil

until glaze dries.