Watermelon Cookie recipe
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Ingredients
- 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
Nutrition Info
- 222.6 caloriescarbohydrate: 31.1 gcholesterol: 19.4 mgfat: 10.5 gfiber: 0.6 gprotein: 2 gsaturatedFat: 4.3 gservingSize: -sodium: 134.5 mgsugar: 20 gtransFat: : -unsaturatedFat: : -
Directions Watermelon Cookie
Directions
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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.