Watermelon Cookies

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READY IN: 5hrs 15mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter, softened
  • 12
    cup sugar
  • 2 14
    cups flour
  • 12
    teaspoon almond extract
  • 14
    teaspoon salt
  • 1
  • 12
    teaspoon green food coloring
  • 34
    teaspoon red food coloring
  • 14
    teaspoon yellow food coloring
  • 1
    egg white
  • 1
    ounce sweet baking chocolate, coarsely chopped
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DIRECTIONS

  • 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.
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