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Watermelon Cookies

Posted by writergrll. Comment (0).

Sunday, my BF and I were invited to a picnic. You could call it a Memorial Day picnic if you wanted, but it was just a small get-together at my Uncle and Aunt’s. It was a few of their close friends and family. We weren’t asked to bring anything, but we never like to show up anywhere empty handed. I had seen this picture floating around my Pinterest feed and it sparked my interest.

So, that’s what I decided to make to take to our picnic. A quick internet search turned up this recipe from Taste of Home. Luckily, we had everything on hand for this recipe, except for the almond extract— but we substituted vanilla extract. Also, we used liquid food coloring instead of gel. The only other change that we made was in the timeline.

After tinting the two pieces of dough red and green, you are supposed to let them chill in the refrigerator for two hours. We only had an hour to let them chill. Then, we rolled out the “white” dough into a rectangle and wrapped it around the red cylinder. We did the same with the green.

At this point, the recipe directions state to refrigerate overnight, but again we didn’t have that much time.  I think that we put the log back into the refrigerator for an hour or so.  Then, we took it out and sliced it into discs while we preheated the oven.  We didn’t have raisins or mini chocolate chips, but we did have regular sized semi-sweet chocolate chips.  So, we gave them a rough chop with a chef’s knife.

We placed the circular slices on the cookie sheet and pressed the chocolate chip pieces into them. We tried to keep in mind that we were going to cut the circles in half to form the watermelon slice shape and keep the chocolate chip pieces away from the cut line. Then, we baked them for 10 minutes in our oven. Once we took them out of the oven, we cut them in half immediately and then placed them onto a wire rack to cool. Some of the cookies came apart–the green or white separated from the other layers. But, nothing too major.

The cookies were a big hit and most people wanted to know how we made them. I think that if we had let the dough refrigerate longer the different layers of dough would have solidifed together more and the cookies wouldn’t have separated after baking. But, they looked how they were supposed to look and tasted good. They weren’t the best tasting sugar cookies, IMHO. I like a sugar cookie that is a bit sweeter, hence the name sugar cookie.

But, I would recommend these for any type of Summer party or get-together. They would also be something that kids could help with under adult supervision.


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