Watermelon Slice Cookies
You know the phrase "don't take candy from strangers"? It sternly warns us that trusting an offering from the unknown could be a dangerous move. When we're young, this is probably for the best. However, as we get older, we grow more comfortable with the idea that a stranger can actually be a friend. After all, without this relaxation of our skepticism we would not have great services like craigslist or couch surfing! Some of you might have heard of the website Reddit. I'm not an avid user by any means, but one day I heard about their user-wide gift exchange called Arbitrary Day. My anonymous gift-giver completely nailed it. He (or she, not sure!) got me the Taste of Home Cookie Cookbook, a big jar of multicolored sprinkles, and a long poster containing all the characters from the TV show Lost. Perfect!
Although I love cookbooks for their pictures, I rarely bake out of them. However, I knew that I had to put this one to the test. As I was flipping through the pages, I found the perfect summer cookie recipe - watermelon shaped cookies! It used a dough rolling technique I had never attempted with butter cookies, so I gave it a shot an they came out awesome! These cookies are sure to impress at any summer BBQ an picnic. Taking candy from a stranger never tasted so good.
Watermelon Slice Cookies
From: Taste of Home
3/4 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1 teaspoon sesame seeds
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract.
3. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup of dough.
4. Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap.
5. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap.
6. Wrap remaining plain dough. Refrigerate all dough for 2 hours or until firm.
7. On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up.
8. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
9. Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets.
10. Lightly press sesame seeds into red dough to resemble watermelon seeds.
11. Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
All Photos: Zac Wolf Photography