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I'm Just Cookin' PDF Print E-mail
Written by Holyoke Enterprise   
Wednesday, 27 June 2012 10:47

Cute watermelon cookie recipe ripe for the picking

Last summer when I saw a giant watermelon cookie in the display case of a cookie bakery at the mall, I was inspired to try my hand at my own juicy summer creation. OK, watermelon-shaped sugar cookies aren’t exactly juicy, but you get the idea.

I found this recipe at, originally published in Country in June/July 1993.

They really do look like watermelon slices, and the bright pink and green colors make them absolutely adorable! They’ll be the hit of any summer party.

Instead of using dried currants and sesame seeds as the recipe calls for, I simply used the milk chocolate chips I had on hand. Mini chocolate chips or any other kind of dark-colored candy would also work well.

Additionally, I had invested in some of the higher-quality red and green food coloring to get a more vibrant color for the watermelon slices.

Since these are just sugar cookies, I’m sure you could add watermelon flavoring or Jello to the red-colored dough to give them a little more pizzazz.

These cookies turned out super cute, just make sure you plan ahead, as several hours are needed to chill the dough, and putting everything together might take longer than you anticipate.

Happy summer!

Watermelon Cookies

3/4 cup butter, softened

3/4 cup sugar

1 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

Dried currants

Sesame seeds

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 log 3.5 inches long; wrap in plastic wrap 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 wrap; chill until firm, about 1 hour.

On a floured sheet of waxed paper, roll white dough into an 8.5 in. x 3.5 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 10 in. x 3.5 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 inch slices. Place 1 inch apart on ungreased baking sheets. Lightly press dried currants and sesame seeds into each slice to resemble watermelon 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.

Holyoke Enterprise June 28, 2012