Watermelon Slice Cookies

(Courtesy of Taste of Home)

Ingredients:
3/4 c. butter, softened
3/4 c. sugar
1 egg
1/2 tsp. almond extract
2 c. all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
Red and green gel food coloring
1/3 c. miniature semisweet chocolate chips or raisins, chopped

Directions:
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.

Tint remaining dough red; shape into 3 1/2 inch long roll.  Wrap in plastic wrap.  Tint 1/3 cup reserved dough green; wrap in plastic wrap.  Wrap remaining plain dough.  Refrigerate 2 hours or until firm.

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

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

Preheat oven to 350 degrees.  Unwrap and dough dough into 3/16 inch slices (just less than 1/4 inch).  Place 2 inches apart on an ungreased baking sheet.  If desired, lightly press chocolate chips or raisins into red dough to resemble watermelon seeds.  

Bake 9-11 minutes or until firm.  Immediately cut cookies in half.  Remove to wire racks to cool.

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