Watermelon Cookies

By Nanatimesthree

Ingredients

• 3/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon almond extract
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• Red and green food coloring
• Dried raisins or currants
• Sesame seeds

Preparation

Step 1

Cream butter, sugar, egg and extract until light and fluffy. Combine flour, salt and baking powder; stir into creamed mixture and mix well. remove 1 cup of dough; set aside. At low speed, beat in enough red food coloring to tint dough deep red. Roll into a 3 1/2 in long tube; wrap in plastic wrap and refrigerate until firm, about 2 hours. Divide 1 cup of reserved dough into two pieces. To ne piece, add enough gree food coloring to tint dough deep green. Do not tint remaining piece of dough. Wrap each piece separately in plastic and chill.

On a floured sheet of waxed paper, roll untinted doug into an 8 1/2 inch x 3 1/2 inch rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with untinted dough; set aside.

On floured waxed paper, roll the green dough into a 10 x 3 1/2 inch rectangle. Place tube of red/untinted dough along the short end of green dough. Roll up and encircle tube with green dough. Cover tightly with plastic wrap; refrigerate overnight.

Unwrap dough and cut into 1/8 inch slices. Place 1 inch part on ungreased baking sheets. Lightly press raisins and sesame seeds into each slice to resemble watermelon seeds. Bake at 375 for 6 to 8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges.