These watermelon slice and bake sugar cookies are the request from my granddaughter Memphis for her birthday. When I showed her the watermelon cookies, she said, “Great job, Grammy!”
I couldn’t ask for a better compliment.
Watermelon Slice and Bake Sugar Cookies
Makes 38 cookies
Ingredients:
- 1 vanilla bean
- 3/4 cup softened butter
- 3/4 cup sugar
- 1 large egg, lightly beaten
- 1/2 tsp vanilla extract
- 2 – 1/4 cups all-purpose flour
- 1/4 tsp salt
- 6 drops green food coloring
- 14 drops red food coloring
Directions:
Cut the vanilla bean in half lengthwise. Carefully scrape out the seeds, using a small sharp knife. Set seeds aside.
Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add sugar and vanilla bean seeds, beating until light and fluffy. Add egg and vanilla extract, mixing well.
Combine flour and salt; gradually add to butter mixture, beating until smooth — reserve 1/3 cup of dough. (This doesn’t sound like enough, but it is. I actually mixed and rolled out the green dough first, just to be sure.)
Red Cookie Dough:
Combine the remaining dough with red food coloring. Stir until evenly tinted.
On waxed paper, shape the dough into a 12-inch long roll with one side flattened.
Cover with plastic wrap and refrigerate with the flat side down for at least an hour.
Green Cookie Dough:
Combine the reserved cookie dough with green food coloring in a small bowl. Stir until evenly tinted. Place the dough between two layers of plastic wrap. Roll the dough into a 12 x 4-inch rectangle. Refrigerate.
Assembling:
Remove the green dough rectangle from the refrigerator. If it’s not slightly pliable, let it sit for a minute. It won’t take long.
Remove the top layer of the plastic wrap. Trim the edges along both 12-inch sides.
Remove the red dough log from the refrigerator. Place the red dough log, flattened side up, along the center of the green dough rectangle.
Pull up one side of the plastic and mold the green dough up to the edge of the flattened side of the red dough. Trim any excess green dough, if necessary. Return the roll to the fridge for an additional 10 minutes.
Cutting the Slices
For achieving neat and clean slices, a sharp, thin-bladed knife can be used.
Cut the chilled roll with the flat side down into 1/4-inch slices.
Place on lightly greased cookie sheets. Position chocolate sprinkles onto the red dough for the seeds.
Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute on cookie sheets; remove cookies to a wire rack and cool.
While these little slice-and-bake cookies would be delicious and beautiful with piped icing, using chocolate jimmies is an easy way to decorate the slices.
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MiloTree
