Watermelon Slice Cookies

​Once every summer I make a batch of these watermelon cookies.  I think they're super cute and everyone else seems to like them as well.  They do take a little extra time to make - which is why they only get made once a year.  The recipe does make quite a few though so I freeze at least half of the batch to last us through the summer.

Watermelon Slice Cookies
¾ cup butter                                  ¼ teaspoon baking powder
¾ cup sugar                                     1/8 teaspoon salt
1 egg                                                 food coloring
½ teaspoon almond                       mini chocolate chips
2 cups flour        

​Cream butter and sugar.

Beat in egg and extract

​Combine dry ingredients and add to creamed mixture.

​Set aside 1 cup of dough.

​Tint remaining dough red.  Shape into a 3 1/2” log.  Wrap in plastic wrap and refrigerate.  

​Tint 1/3 cup of remaining dough green.  Wrap and refrigerate.  Wrap remaining dough and refrigerate all dough 2 hours. 

​Roll plain dough into an 8 ½ x 3 ½” rectangle.

​Roll green dough into a 10 x 3 ½ “ rectangle.

Stack white dough on top of green dough.  Place red log on a short side of the rectangle and roll up.  ​Wrap dough and refrigerate overnight.

​Cut into thin slices and press mini chocolate chips into red dough.

​Bake 9-11 minutes at 350.  

​Immediately cut in half.

​Cool completely so that chocolate chips set. 

I promise you that kids AND adults will ooohh and ahhhh over these tiny little watermelon cookies.  They are just as sweet to eat as they are to look at. 

​Just a warning that these mini chocolate chips melt REALLY quickly in the sun.  I have to be careful when I take them to the pool because the chocolate tends to end up all over my hands.

These watermelon cookies are sure to be a big hit at your next party.  

Ciao! 

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