What do you think about this cookie? On the afternoon, i was surfing the internet and saw the cutie watermelon slice cookies by chance. I was just falling in love with them at the first sight :D. Then i wrote down the recipe and tried to make it right away.
The key to make them look beautiful is that you need to chill the dough after each step to make sure it firm enough. Other things will be easy.
3/4 cup butter, softened (about 170g)
3/4 cup sugar (about 150g)
1/2 tsp vanilla extract
2 cups all-purpose flour (about 250g)
1/4 tsp baking powder
a pinch of salt
red & green gel food coloring
1/4 cup mini size chocolate chips
– In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & extract. In another bowl, whisk flour, baking powder & salt; gradually beat into creamed mixture.
– Reserve 1 cup dough. Tint remaining dough red, shape into a 20cm-long roll. Wrap in plastic wrap. Refrigerate until firm, about 2 hours.
– Divide the 1 cup of reserved dough into 2 pieces. Tint 1 piece dough green then wrap in plastic wrap. Wrap remaining plain dough. Refrigerate until firm, about 1 hour.
– On a lightly floured suface, roll white dough into a 20x10cm rectangle. Unwrap the red dough & place along the short end of rectangle. Roll up & encircle red dough with white dough. Chill in the fridge.
– On a lightly floured suface, roll the green dough into a 22x10cm rectangle. Place the log of red & white dough along the short end of rectangle. Roll up. Wrap in plastic wrap. Refrigerate at least 2 hours or until firm.
– Preheat the oven to 3500F (about 1750C).
– Unwrap the dough & cut into 0.5cm slices, then cut slices in half into semicircles. Press chocolate chips face down into cookies to resemble watermelon seeds. Place on the baking sheets lined with parchment paper.
– Bake for 9-11 minutes or until cookies are firm but not brown. Remove to wire racks to cool. Store cookies in an airtight container.