WATERMELON COOKIES

                    

                                                               WATERMELONCOOKIES

When I made these rich butter  sugar cookies for my daughter,she just loved it. She was not feeling well that day...keeping her busy thought of making this kids special sugar cookies with her.She enjoyed making this cookies also....


Ingredients

Butter - 1cup 
Granuled Sugar - 1 cup
Salt-1 pinch 
Egg -1 (5 tbsp milk instead  of using egg)
Vanilla essence -1tsp
Flour - 2.5 Cup
Baking powder - 2tsp 
Food Colours-green and red...
Choco chips-1/2 cup

Direction

In a large bowl, cream butter and sugar until light and fluffy.

Beat in egg  or Milk and vanilla essence.

 Combine the flour, salt and baking powder in a another bowl.

 Gradually add the flour mixture to creamed mixture and mix well with using hand or spatula until it become a smooth dough. 

                            
                     

Remove 1 cup of dough; set aside.

Add enough red food coloring to  remaining dough deep red. Roll into a 3-inch long log; wrap in plastic wrap and refrigerate about 2 hours. 

                            

Divide the 1 cup of reserved dough into two pieces.To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic wrap; about 3hour.

                              

On a floured sheet butter paper...or on clean kitchen slab...sprinkle some flour.... roll white dough into a 8- x 3-inch. rectangle shape. Place red dough along short end of rectangle. Roll up and encirle red dough with white dough; set aside

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On floured butter paper, roll the green dough into a 10-in. x 3-inch...or bigger than white dough roll rectangle.

Place log of red/white dough along the short end of green dough. Roll up and encircle log with green dough.

 Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight. or put in freezer for 2 hrs.                           

Unwrap dough and cut into  thin slices. Place  on ungreased baking sheets. Lightly press  choco chips into each slice to resemble watermelon seeds.

Bake at 375degree F or180 degree C for 10 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.

If you like this dish please leave a comment....how it is....thus i can improve my cooking skills.

Happy Cooking.