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Medium
Watermelon Cookies
Prep Time:
3 hours 30 minutes
Bake Time:
8 minutes
Total Time:
3 hours 38 minutes
Yield:
2 dozen
Ingredients
¾ C. Crisco® All-Vegetable Shortening
¾ C. granulated sugar
1 large egg
½ tsp. almond extract
½ tsp. watermelon candy and baking flavoring (optional)
*
2 ¼ C. all-purpose flour
¼ tsp. salt
¼ tsp. Clabber Girl® Baking Powder
40 drops liquid red food coloring
15 drops liquid green food coloring
Mini chocolate chips
Directions
In a mixer, cream together the shortening and sugar until well blended and creamy.
Add the egg, extract and flavoring and mix on medium speed until well blended.
In a bowl, whisk together the flour, salt and baking powder.
Add the flour mixture to the mixing bowl a little at a time, mixing in on low speed.
Remove half of the dough and set aside.
Dye the remaining half red in the mixer on low-medium speed.
Remove from the mixer and roll into a 3 1/2-inch-long log. Wrap with plastic wrap.
Divide the reserveddough in half.
Dye one half green. Form the green dough and the undyed dough each into a small rectangle and wrap with plastic wrap.
Refrigerate all the dough for 2 hours.
On a lightly floured surface, roll out the undyed dough to a 8 ½ x 3 ½ inch rectangle.
Place the red log on the short side of the undyed rectangle and roll up.
Roll the green dough into a 10 x 3 ½ inch rectangle.
Place the red/undyed log on the short side of the green dough and roll up.
Wrap and place in the freezer for 45-60 minutes.
Preheat oven to 375°F.
Unwrap the dough and gently slice into 1/8-inch circles.
Place each circle 1-inch apart on an ungreased baking sheet.
Lightly press mini chocolate chips onto the red portion of the dough.
Bake for 6-8 minutes or until firm but not browned.
Allow to rest for 1 minutes then while warm, cut in half.
Tips
*
Increase the almond extract to 1 tsp. if not using watermelon flavoring
Watermelon Cookies
Prep Time:
3 hours 30 minutes
Cook Time:
8 minutes
Total Time:
3 hours 38 minutes
Yield:
2 dozen
Ingredients
¾ C. Crisco® All-Vegetable Shortening
¾ C. granulated sugar
1 large egg
½ tsp. almond extract
½ tsp. watermelon candy and baking flavoring (optional)
*
2 ¼ C. all-purpose flour
¼ tsp. salt
¼ tsp. Clabber Girl® Baking Powder
40 drops liquid red food coloring
15 drops liquid green food coloring
Mini chocolate chips
Directions
In a mixer, cream together the shortening and sugar until well blended and creamy.
Add the egg, extract and flavoring and mix on medium speed until well blended.
In a bowl, whisk together the flour, salt and baking powder.
Add the flour mixture to the mixing bowl a little at a time, mixing in on low speed.
Remove half of the dough and set aside.
Dye the remaining half red in the mixer on low-medium speed.
Remove from the mixer and roll into a 3 1/2-inch-long log. Wrap with plastic wrap.
Divide the reserveddough in half.
Dye one half green. Form the green dough and the undyed dough each into a small rectangle and wrap with plastic wrap.
Refrigerate all the dough for 2 hours.
On a lightly floured surface, roll out the undyed dough to a 8 ½ x 3 ½ inch rectangle.
Place the red log on the short side of the undyed rectangle and roll up.
Roll the green dough into a 10 x 3 ½ inch rectangle.
Place the red/undyed log on the short side of the green dough and roll up.
Wrap and place in the freezer for 45-60 minutes.
Preheat oven to 375°F.
Unwrap the dough and gently slice into 1/8-inch circles.
Place each circle 1-inch apart on an ungreased baking sheet.
Lightly press mini chocolate chips onto the red portion of the dough.
Bake for 6-8 minutes or until firm but not browned.
Allow to rest for 1 minutes then while warm, cut in half.
Tips
*
Increase the almond extract to 1 tsp. if not using watermelon flavoring
