The Cookbook

Watermelon Cookies

1/3 cup butter, softened
1/3 cup shortening
¾ cup sugar
1 large egg
1 tablespoon milk
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
Red food coloring
Green food coloring
1/3 cup semisweet chocolate mini-morsels
1 ½ cups sifted powdered sugar
2 Tablespoons water


Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color dough, beating until blended. Shape into a ball; cover and chill for at least 3 hours.

Divide dough in half; store one portion in refrigerator. Roll remaining portion to ¼ in. thickness on a lightly floured surface.

Cut dough with a 3 in. round cookie cutter (or a 3 in. round glass), cut circle in half. Place on an un-greased cookie sheet. Press several mini-morsels in each cookie. Bake at 375 for 8 to 10 min. (do not brown) Cool on wire racks. Repeat with remaining dough.

Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting. Place on wax paper until frosting is firm.

Yield: 3 dozen

gopher