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Title: Watermelon Cookies
Categories: Holiday Cookie
Yield: 36 Cookies
| 6 | tb | Margarine or butter; softend |
| 1/3 | c | Crisco |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 1 | tb | Milk |
| 1 | ts | Vanilla |
| Red food coloring | ||
| 2 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| Chocolate chips for "seeds" | ||
| GREEN ICING | ||
| 1/2 | c | Margarine; softened |
| 2 | c | Confectioners' sugar; sifted |
| 1 | ts | Vanilla |
| 1 | tb | Milk |
| Green food coloring | ||
Blend margarine, shortening and sugar until fluffy. Add egg, milk, vanilla and enough red food coloring to turn dough the color of watermelon flesh. Then add flour, baking powder and salt. Beat well. Chill for 3 hours.
Preheat oven to 350øF. Roll dough on floured surface; dough will be sticky. Cut with a 3-inch round cutter (a glass will work), then cut each in half and place on cookie sheet. Position 5 chocolate chips on each for the seeds. Bake for 12 minutes.
When cookies are cool, put a border of green icing around the circular edge for the rind.
Makes 30 to 36 cookies.
** Green Icing **
Combine the margarine, confectioners' sugar, vanilla and milk. Blend well and add green food coloring to reach color of watermelon rind.
Nutritional Information: per cooky: 140 calories, 7g fat, 110mg sodium, 7mg cholesterol, 45 percent of calories from fat.
Third Place Decorated Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Dorothy Smith, Dallas
** The Dallas Morning News -- Food section -- 11 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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