Categories: cookies

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• Red and green gel food coloring
• 1/3 cup miniature semisweet chocolate chips or raisins, chopped
• 1 teaspoon 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-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm.

3. On a lightly floured surface, roll plain dough into an 8-1/2×3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up.

4. Roll green dough into a 10×3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight.

5. Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. 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 wire racks to cool.

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