Watermelon Cookies

By HeatherS

Ingredients

• 1 cup butter (no substitutes), softened
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1 can (12 ounces) whipped vanilla frosting Red and green food coloring Miniature chocolate chips

Preparation

Step 1

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Cover and refrigerate for 2 hours or overnight. On a heavily floured surface, roll out half of the dough at a time to 1/8-in. thickness. Cut with a 3-in. round cookie cutter; cut circles in half. Place on ungreased baking sheets. Bake at 375° for 9-10 min-utes or until bottoms are lightly browned and cookies are set. Cool on wire racks. Place two-thirds of the frosting in a bowl; add red food coloring. Add green food coloring to the remaining frosting. Spread pink frosting on tops of cookies. Frost the edges with green frosting, using a pastry bag with a small star tip if desired. Place chocolate chips randomly over the pink frosting for seeds.