Watermelon Cookies

Source: America's Favorite Food Associations

Makes a delicious dessert!

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Serves: varies
Prep Time: 15 minutes
Cook Time: 10 to 15 minutes

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6 tablespoons butter
6 tablespoons CRISCO® All Vegetable Shortening
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
red food coloring
miniature chocolate chips
icing, green decorator's (tube)

Cream together butter and shortening. Gradually add both sugars, beating well. Blend in egg adn vanilla extract. In a separate bowl, stir together flour, baking powder and salt; gradually add to creamed mixture and mix well. Blend red food coloring into dough until uniform in "watermelon" color. Chill dough for at least 3 hours.
When ready to bake cookies, preheat oven to 375 F. Line several baking sheets with aluminum foil. Divide dough into 2 parts. Place one part between two pieces of wax paper and roll out 1/8-inch thick. Remove top piece of wax paper, and using a 3" round drinking glass or cookie cutter, cut out as many cookies as you can. Using a spatula, cut each cookie into one-half and place on prepared baking sheets, leaving about 1 inch between cookies. Gather up scraps and refrigerate for re-rolling. Repeat with second part of dough; re-roll, and cut out scraps.
Sprinkle each cookie with mini chocolate chips, then bake at 350 F oven for 10 to 15 minutes. Allow to cool on cookie sheets, then use green tube icing to curve around the bottom of each cookie to achieve "watermelon rind" appearance. Remove and store in tightly covered container.

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