Watermelon Slice Cookies
These cookies were so fun to make and came out so friggin' awesome that I'm just going to let the pictures speak for themselves.
Watermelon Slice Cookies
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/4 teaspoon baking powder
red and green food coloring
mini chocolate chips (I did not measure these - maybe about 2-3 Tbsp)
In a large bowl, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Add baking powder and flour and beat well. Measure out 1 cup of dough and set aside
Tint remaining dough red and shape it into a roll approximately 3 1/2 inches long. Wrap it in plastic wrap and put in freezer to firm up - about 10-15 minutes.
With the 1 cup of dough that you set aside, tint 1/3 of it green. Wrap it in plastic wrap and put it in fridge or freezer until firm. The 2/3 of the remaining dough will be left its natural color. Wrap in plastic wrap and put in fridge until firm.
On a lightly floured surface, roll the plain dough into a rectangle, approximately 3 1/2 inches by 8 inches. Unwrap the chilled red dough and roll it up into the plain dough. Make sure you wrap it snuggly. Roll it around on the counter to seal the two layers together. Wrap back up and freeze until firm.
On a lightly floured surface, roll the green dough into a 3 1/2 inch by 9 inch rectangle. Roll the chilled dough up snuggly in the green dough. Roll to seal the layers together. Wrap back up in plastic wrap and chill in freezer until firm.
Preheat oven to 350°F. Unwrap dough and cut into slices about 1/4" thick. Every few slices, roll dough so that it doesn't get too out of round. Place cookie slices on an ungreased cookie sheet. Press mini chocolate chips into the red part of each cookie slice, pointy side down.
Bake 9 to 11 minutes or until firm. Remove from oven and immediately cut cookies in half while hot. I used a small paring knife. Let cool on cookie sheet for a couple of minutes, then carefully transfer to a wire rack to cool completely.
To find out how excited I am about these cookies, head on over to Elfie's Edibles!
Watermelon Slice Cookies
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/4 teaspoon baking powder
red and green food coloring
mini chocolate chips (I did not measure these - maybe about 2-3 Tbsp)
In a large bowl, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Add baking powder and flour and beat well. Measure out 1 cup of dough and set aside
Tint remaining dough red and shape it into a roll approximately 3 1/2 inches long. Wrap it in plastic wrap and put in freezer to firm up - about 10-15 minutes.
With the 1 cup of dough that you set aside, tint 1/3 of it green. Wrap it in plastic wrap and put it in fridge or freezer until firm. The 2/3 of the remaining dough will be left its natural color. Wrap in plastic wrap and put in fridge until firm.
On a lightly floured surface, roll the plain dough into a rectangle, approximately 3 1/2 inches by 8 inches. Unwrap the chilled red dough and roll it up into the plain dough. Make sure you wrap it snuggly. Roll it around on the counter to seal the two layers together. Wrap back up and freeze until firm.
On a lightly floured surface, roll the green dough into a 3 1/2 inch by 9 inch rectangle. Roll the chilled dough up snuggly in the green dough. Roll to seal the layers together. Wrap back up in plastic wrap and chill in freezer until firm.
Preheat oven to 350°F. Unwrap dough and cut into slices about 1/4" thick. Every few slices, roll dough so that it doesn't get too out of round. Place cookie slices on an ungreased cookie sheet. Press mini chocolate chips into the red part of each cookie slice, pointy side down.
Bake 9 to 11 minutes or until firm. Remove from oven and immediately cut cookies in half while hot. I used a small paring knife. Let cool on cookie sheet for a couple of minutes, then carefully transfer to a wire rack to cool completely.
To find out how excited I am about these cookies, head on over to Elfie's Edibles!