Recipe by COOKGIRl
--Tasty-- loves watermelon! From a favorite site: watermelonboard.org. You can "frost" the cookies with drained plain yogurt, flavored yogurt, or stir crushed pineapple into cream cheese and add a drop or two of almond extract! Use any shape of cookie cutter (mini cookie cutters work really well!) and theme it according to the occasion! Other melon can be substituted: cantaloupe, honeydew, etc. After testing this recipe, --Tasty-- and I thought that garnishing the top of the watermelon slices with currants would look like watermelon seeds! Isn't that funny?! We also have plans to try this cookie recipe using locally grown seedless yellow watermelon once it is available!
- 1 seedless watermelon, cut into 1/2- to 3/4-inch thick slices (or cut into small wedges)
- 1 -2 cup drained plain yogurt (read intro) or 1 -2 cup flavored yogurt (read intro) or 1 -2 cup cream cheese with crushed pineapple (read intro)
- 1⁄2 cup toasted coarsely chopped almonds (chopped small in a blender or food processor, if using almonds for a topping, omit the almond extrac) or 1⁄2 cup granola cereal (chopped small in a blender or food processor, if using almonds for a topping, omit the almond extrac) or 1⁄2 cup similar cereal (chopped small in a blender or food processor, if using almonds for a topping, omit the almond extrac)
Directions See How It's Made
- Use your favorite cookie cutters and cut shapes out of a ½- to ¾-inch thick slices of seedless watermelon.
- Frost with your favorite topping as suggested. Note: if using cream cheese, make sure it's at room temperature to make it much easier to frost the watermelon.
- Garnish top of "cookies" with nuts or granola.
- Yield and servings are impossible to determine. Ingredient amounts are estimated.
- Happy Summer!