Categories: Cookies

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/2 tsp. almond extract
• 2 cups all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• Red and green gel food coloring
• 1/3 cup miniature semi-sweet chocolate chips, or raisins, chopped
• 1 tsp. sesame seeds, optional

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough.
2. Tint remaining dough red; shape into a 3 1/2 inch long roll. Wrap in plastic wrap. Tint 1/3 cup of reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into an 8 1/2×3 1/3 inch rectangle. Unwrap red dough and place on a short end of plain dough; roll up.
4. Roll green dough into 10×3 1/2 inch rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
5. Preheat oven to 350 degrees. Unwrap and cut dough into 3/16 inch slices (just less than 1/4 inch) Place 2 inches apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds.
6. Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to

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