- 36
Ingredients
- 3/4 c. butter, softened
- 3/4 c. sugar
- 1 egg
- 1/2 t. almond extract
- 2 c. all-purpose flour
- 1/4 t. baking powder
- 1/2 t. salt
- red and green gel food coloring
- 1/3 c. mini semi-sweet chocolate chips
- 1 t. sesame seed
Preparation
Step 1
Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer. Beat in egg and extract; set aside. Combine flour, baking powder and salt; gradually add to butter mixture, beating well. Set aside one cup dough.
Tint remaining 1-1/3 cups dough with red food coloring and shape into a 3-1/2 inch long log; wrap in plastic wrap. Tint 1/3 cup reserved dough with green food coloring; wrap in plastic wrap.
Wrap remaining plain dough and refrigerate all 3 doughs for 2 hours, or until firm. On a lightly floured surface, roll plain dough into an 8-inch by 3-1/2 inch rectangle.
Place red dough log on the end of one short side of rectangle; roll up. Roll green dough into a 10-inch by 3-1/2 inch rectangle. Place red-and-white dough log on the end of one short side of rectangle; roll up. Wrap in plastic wrap; refrigerate overnight. Unwrap and cut into 36 one-inch thick slices. Place 2 inches apart on ungreased baking sheets. Place chocolate chips and sesame seed on red part of dough to resemble watermelon seeds.
Bake at 350 degrees for 9 to 11 minutes, or until firm. Immediately slice cookies in half.
Makes 3 dozen.