Watermelon Cookies II4 Reviews
“Sweet tasting watermelon imposters from the kitchen, not the garden. Kids love these!” - by Louise
Original recipe yields 60 cookies
- In a large bowl, cream together the shortening, butter, and sugar with an electric mixer until fluffy. Add egg, vanilla, orange juice, and red food coloring. Mix until well blended. Sift together the flour, baking powder, and salt. Stir into butter mixture until blended. Chill dough in refrigerator for three hours.
- Preheat oven to 375 degrees F (190 degrees C).
- On a floured surface, roll out the dough to 1/4 inch thickness. Cut with a three inch round cookie cutter. Cut cookies in half and place on an ungreased cookie sheet. Press a few chocolate chips into each cookie. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack.
- In a small shallow bowl, stir together the egg white and water. Brush the round edge of each cookie with the liquid and roll it in the green sugar. Let cookies dry on wire cooling racks.
Amount Per Serving (30 total)
- 110 cal
- 5.4 g
- 14.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"These are okay, but my mom used to make some amazing ones using watermelon jello mix in the dough. It added a lot more flavour...." See more"
"These cookies look wonderful... But they have no taste, and their texture is not my favourite kind. Next time, I'll make a shortbread cookie dough, tint it red, and so on, instead of baking these tast..." See moreeless cookies. Didn't have decorator sugar, so I made a glaze by myself, omitting egg white, made out of 1 C confectionner's sugar, 2 T milk and 10 drops green food coloring."
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