Watermelon Cookies

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Note: You really have to allow yourself some space and time to make these. They are time consuming, but I won First Prize in 1998 at the Oregon State Fair for them, so for me, they were worth it.

Cream 3/4 cup butter, 3/4 cup sugar, 1 egg, 1/2 tsp. almond extract. Mix, then add 2 1/4 cups flour, 1/4 tsp. salt, 1/4 tsp. baking powder. Mix and knead into dough.

Remove half of the dough, and tint with red food coloring, to match a good ripe watermelon. Roll into a 3 1/2 inch long tube, wrap in plastic or waxed paper and chill 2 hours.

Note: If you set this "log" onto a nice flat surface and let it "settle", the bottom will be flatter.

Divide the other 1/2 into two halves, leaving one white and the other tinted green, like the rind. Wrap as above and chill these 1 hour.

Once chilled, take out red dough, unwrap and set on flat surface. Unwrap white dough, roll on floured board to 8 1/2 x 3 1/2 inch rectangle. Beat 1 egg white and brush 1/2 of it over red dough log to help white dough adhere. Lift and lay white dough sheet onto the red log.


Take out green dough, and roll to a 10 x 3 1/2 inch rectangle. Coat white dough with other half of beaten egg white and lay green dough on top of that.

Cover and chill 8 hours. (This is a good thing to make just before bed so you can bake in the morning).

Unwrap, cut into 1/8 inch slices, placing them 1 inch apart on ungreased cookie sheet.

For white seeds, use sesame seeds and press them in before baking.

Bake at 375 degrees F for 6-8 minutes. Let cool. Use black frosting to make the "black seeds".

Source: I found this in a magazine, but it's long since gone. You can google this recipe, but they don't have the nice white layer. I also notice that a lot of people just make the sugar cookies with green frosting.

Well, not in this kitchen!

By Sandra from Salem, OR

watermelon cookies
Anonymous Flag
November 5, 20080 found this helpful

They say in the food industry: First you feast with your eyes, and then with your mouth; and I think that very well applies to these cookies. They are absolutely beautiful, and they must taste pretty darn good as well, or they wouldn't have won a prize! Great job.

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November 6, 20080 found this helpful

I'd bet you could use dried currents, too, for the black seeds, pressing them in before baking. How cute!

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November 11, 20080 found this helpful

How do you make black frosting? I wonder if you could use mini chocolate chips or chocolate shots.

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June 4, 20120 found this helpful

You can use black sesame seed as it's smaller than raisins or currants. It's also better as it's natural instead of using the food colouring.

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