Watermelon Cookies The Easy Method Recipes

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WATERMELON COOKIES



Watermelon Cookies image

--Ruth Witmer, Stevens, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Red and green food coloring
Miniature semisweet chocolate chips
Sesame seeds, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log with green dough. Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight., Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame seeds. , Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WATERMELON SLICE COOKIES



Watermelon Slice Cookies image

Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! -Sue Ann Benham, Valparaiso, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup miniature semisweet chocolate chips or raisins, chopped
1 teaspoon sesame seeds, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. , Tint remaining dough red; shape into a 3-1/2-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm., On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. , Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight., Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds. , Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

WATERMELON COOKIE



Watermelon Cookie image

Sugar cookies that look like little slices of watermelon!!

Provided by Linda

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 14

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup butter
½ cup shortening
¾ cup white sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3 drops red food coloring
⅓ cup mini semi-sweet chocolate chips
1 ½ cups confectioners' sugar
2 tablespoons water
3 drops green food coloring

Steps:

  • Combine flour, baking powder and salt in a small mixing bowl.
  • Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
  • Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
  • Make frosting: 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, and place cookie on wax paper until frosting is firm.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 31.1 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 134.5 mg, Sugar 20 g

WATERMELON COOKIES



Watermelon Cookies image

Cookies that look like slices of watermelon! Much less complicated than they look. Kids love to help with and eat these. Really cute for 4th of July or other summer party. From Pillsbury, I think. I have used mini chocolate chips or chopped chocolate chips rather than chopped baking chocolate; you could probably also use small pieces of raisins for seeds.

Provided by LonghornMama

Categories     Dessert

Time 5h15m

Yield 4 dozen

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1/2 teaspoon almond extract
1/4 teaspoon salt
1 egg
1/2 teaspoon green food coloring
3/4 teaspoon red food coloring
1/4 teaspoon yellow food coloring
1 egg white
1 ounce sweet baking chocolate, coarsely chopped

Steps:

  • Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
  • Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
  • Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
  • Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
  • Heat oven to 400°F.
  • Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

Nutrition Facts : Calories 819.5, Fat 50.4, SaturatedFat 31.1, Cholesterol 174.9, Sodium 506, Carbohydrate 83.1, Fiber 2.3, Sugar 29.1, Protein 10.5

WATERMELON COOKIES



Watermelon Cookies image

This comes from the book Apple Turnover Murder by Joanne Fluke. It can be adapted to your liking by using any flavor of Kool-Aid.

Provided by Annelise Friedman

Categories     Fruit Desserts

Time 15m

Number Of Ingredients 8

1 16 oz pkg watermelon kool-aid powder (don't get the kind with sugar or sugar substitute added.)
1 2/3 c sugar
2 1/2 stick butter, softened
2 eggs, beaten
1/2 tsp salt
1 tsp baking soda
3 c flour
1/2 c sugar, in a separate bowl

Steps:

  • 1. Preheat oven to 325 degrees F. Spray cookie sheets with nonstick cooking spray.
  • 2. Mix the watermelon Kool-Aid (or whatever flavor you choose) with the white sugar.
  • 3. Add the softened butter and mix until it's nice and fluffy. Add the eggs and mix well.
  • 4. Mix in the salt and the baking soda. Make sure they're well incorporated. Add the flour in half-cup increments, mixing after each addition.
  • 5. Roll dough balls one inch in diameter with you hands.
  • 6. Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet.
  • 7. Bake for 10 to 12 minutes or until they are just beginning to tun golden around the edges. Don't over-bake.
  • 8. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely.

WATERMELON SMOOTHIE



Watermelon smoothie image

Enjoy a watermelon smoothie on a warm summer's day. Blended with banana and apple juice, this drink is packed with vitamin C

Provided by Miriam Nice

Categories     Drink

Time 10m

Number Of Ingredients 3

150g watermelon, peeled and chopped
1 small banana, peeled and sliced
100ml cold apple juice

Steps:

  • Blitz the watermelon in a blender with the banana and apple juice until smooth.
  • Pour the smoothie into a tall glass and serve immediately.

Nutrition Facts : Calories 154 calories, Fat 0.5 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

WATERMELON SUGAR COOKIES



Watermelon sugar cookies image

Brighten up summer with these colourful watermelon sugar cookies. A family favourite, they look impressive, but you only need a few ingredients to make them

Provided by Cassie Best

Categories     Dessert, Treat

Time 40m

Yield Makes 40

Number Of Ingredients 7

175g cold butter
100g golden caster sugar
250g plain flour, plus extra for dusting
1 egg yolk (freeze the white for another recipe)
½ tsp vanilla extract
red and green food colouring gels
black edible icing pen

Steps:

  • Tip the butter, caster sugar and flour into a food processor with a pinch of salt and blitz until the mixture looks sandy. Add the egg yolk, vanilla and 1 tbsp cold water, and blitz again until the dough starts to clump together.
  • Remove half of the dough from the food processor and set aside. Add a few drops of red food colouring to the dough still in the food processor and blitz until it's bright red. Halve the reserved plain dough, then add a few drops of green food colouring to one piece, kneading it until it is evenly coloured.
  • Roll the red biscuit dough into a long sausage shape on a lightly floured surface - it should be about 20cm long. Roll the plain dough out on a lightly floured surface into a 20 x 10cm rectangle. Repeat with the green dough, rolling it out to the same size. Roll the plain dough around the red dough, bringing the ends together and trimming any excess. Repeat with the green dough, rolling it around the plain layer. Wrap the sausage of dough tightly and chill for at least 2 hrs. Will keep wrapped and frozen for up to two months.
  • Heat the oven 180C/160C fan/ gas 4 and line two baking trays with baking parchment. Unwrap the dough sausage, then use a sharp knife to cut it into rounds about 1cm thick. Arrange these on the prepared trays, then cut each round in half to make the watermelon wedges. You should have about 40 in total. Bake for 12-15 mins, swapping the trays over halfway through cooking if needed. Leave to cool completely on the trays.
  • Once cooled, pipe small dots over the red 'watermelon flesh' using the black icing pen to look like seeds. Leave to set for 30 mins before serving or packing into bags. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

WATERMELON SLICE COOKIES RECIPE



Watermelon Slice Cookies Recipe image

So easy to make and the kids went crazy over them. They are moist and taste like a sugar cookie.

Provided by Momma Cyd

Categories     Dessert

Time 2h40m

Number Of Ingredients 9

¾ cup butter (softened)
¾ cup sugar
1 egg
1 teaspoon vanilla ((or 1/2 teaspoon almond extract))
2 cups flour
¼ teaspoon baking powder
⅛ teaspoon salt
red and green food coloring
⅓ cup mini Semi Sweet Chocolate Chips

Steps:

  • In a large bowl, cream butter and sugar til light and fluffy. Then stir in egg and vanilla. Then add baking powder, salt, and flour and beat well. Set aside 1 cup of dough.
  • Tint remaining dough red and shape it into a 3 1/2 in long roll. Wrap it in plastic wrap and put in freezer to set up.
  • With the 1 cup of dough that you set aside, tint 1/3 of it green and wrap it in plastic wrap and put in fridge until firm. The 2/3 of the remaining dough will be left it's natural color. Wrap it in plastic wrap and put in fridge until firm.
  • On a lightly floured surface, roll the plain dough into a rectangle that is about 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 well. Wrap back up and freeze til 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 degrees. Unwrap dough and cut into slices just under 1/4 inch. Place on ungreased cookie sheet. Lightly press mini chocolate chips into the red part of each cookie slice.
  • Bake 9 to 11 minutes or until firm. After taking them out of the oven, immediately cut cookies in half while hot. I used the edge of a spatula for a nice even cut just pushing down.

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 56 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

WATERMELON COOKIES - THE EASY METHOD



Watermelon Cookies - the Easy Method image

Saw a picture of these cookies in the cookbook "Silly Snacks, Classroom Treats, Cookie Dough Fun" and thought they would be perfect for a barbecue. I've made them and they are tasty and folks think they are fun. Cook time does not include chill time.

Provided by Ducky

Categories     Dessert

Time 30m

Yield 36 serving(s)

Number Of Ingredients 5

2 (18 ounce) packages refrigerated sugar cookie dough, divided
1/2 cup all-purpose flour, divided
green food coloring
red food coloring
mini chocolate chip

Steps:

  • Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
  • Add 1/4 C flour and green food coloring to 1 bowl.
  • Beat at medium speed until well blended and evenly colored.
  • Wrap in plastic wrap and refrigerate for 2 hours.
  • Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
  • Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
  • Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
  • Remove red dough from plastic wrap and place in center of green dough rectangle.
  • Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
  • Wrap log in plastic wrap and freeze for 30 minutes.
  • Preheat oven to 350°F.
  • Remove log from platic wrap and cut into 3/8-inch thick slices.
  • Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
  • Press in mini chocolate chips to make watermelon seeds.
  • Bake 8-11 minutes or until set.
  • Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.

Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 1.5, Cholesterol 8.2, Sodium 119.7, Carbohydrate 18.1, Fiber 0.2, Sugar 6.1, Protein 1.4

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