Watermelon Slice Cookies
This recipe came from p. 92 in the Taste of Home Cookie magazine that was to be displayed until June 11, 2012. It says it's from Sue Ann Benham from Valpraraiso, Indiana.
It makes about 3 dozen sliced cookies.
3/4 C butter, softened
3/4 C sugar
1/2 teaspoon almond extract (you could probably use vanilla if you don't have almond)
2 C all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
red and green GEL food coloring
1/3 cup raisins
1 teaspoon sesame seeds
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup of dough.
2. Tint remaining dough red; shape into a 3 1/2 inch long log. Wrap in plastic wrap. Tint 1/3 cup of the remaining dough green; wrap in plastic wrap. Wrap the remaining plain dough in plastic wrap. Refrigerate for 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into a 8 1/2 inch X 3 1/2 inch rectangle. Place red dough log on the end of a short side of the rectangle; roll up.
4. Roll green dough into a 10 inch X 3 1/2 inch rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
5. Unwrap and cut into 3/16 inch slices (just less that 1/4 inch). Place 2 inches apart on ungreased cookie sheet. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
6. Bake at 350 degrees for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.