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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Watermelon Cookies Recipe

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This recipe for Watermelon Cookies is from Vallejo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Cookie Dough:

3 c. flour
1/2 tsp baking powder
2 eggs, beaten
1 tsp. vanilla flavoring
mini-chocolate chips
1/2 tsp baking soda
1 c. butter, softened
1 c. sugar
red food coloring

For Glaze:

2 c powdered sugar
1/2 tsp vanilla
salt
green food coloring
Directions:
Directions:
- Preheat Oven to 350 degrees. Grease baking sheets and set aside.
- Sift together flour, baking soda and baking powder in large mixing bowl. "Cut in" butter until mixture resembles corn meal.
- Add the beaten eggs, sugar, vanilla and desired amount of red food coloring & mix well.
- Remove dough from mixing bowl, wrap plastic and chill at east 1 hour.
- Roll out a small piece of dough at a time, using a combination of half powdered sugar and half flour.
- Using 4" to 5" round cookie cutter, cut dough into circles.
- Cut each circle in half and placed on greased baking sheet.
- Bake in preheated oven about 6-8 minutes, or until warm to the touch.
- Cool on wire racks. When cookies are just warm, insert mini-chocolate chips at random to resemble watermelon "seeds". Cool completely.

Mix up a thin glaze using 2 cups of powdered sugar and just enough milk to make a "spreadable" consistency. Add a dash of salt and 1/2 tsp vanilla for flavor. Tint with green food coloring to desired color. Dip each edge of each cookie in the green glaze to form the "watermelon rind." Let sit until icing hardens.
Personal Notes:
Personal Notes:
These are great sugar cookies for picnics and kids. Chef Sally used to bake these frequently and they were yummy!

 

 

 

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