Wednesday, June 1, 2011

Watermelon cookies

I was in charge of dessert for our Memorial Day family picnic. Again. I love to bake so this excites me. I was reminded of what I made LAST year for our picnic. I can't talk about this years dessert because I don't have a picture. My mom was getting something out of the cooler and when she went to put the dessert I made back in she accidentally dropped it but managed to catch it. The top still got messed up though and I had yet to get a picture so there isn't one :( But, I have a really great recipe WITH pictures from last year to share! The reipe comes from Amanda's cooking and I seriously saw this the day before I would need to make it and luckily had everything on hand!

Watermelon Cookies (From Amanda's cookin)

Don't be a dunce and forget to dye your dough before rolling out, cutting AND baking your first batch :)

Sugar Cookie Dough3 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold unsalted butter, cut into 1/2 tablespoon slices
1 1/2 cups granulated sugar
2 eggs
2 teaspoon vanilla extract
6 drops red food coloring

1 cup miniature semi sweet morsels (I didn't have mini ones so I used regular would be better!)

1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
green paste food coloring OR 15-20 drops green food coloring

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Place butter slices, sugar, eggs, vanilla, and red food coloring in a large bowl. Beat on medium speed until incorporated. Don't be concerned if there are small lumps of butter still visible. Turn mixer down to low and gradually add flour mixture. Mix well until no flour is left. Gather all the dough together using a sturdy rubber spatula.

Remove dough from bowl and separate into two batches. Place one batch between 2 sheets of parchment paper and roll out to about 1/4" thick. Repeat with the other batch. Chill in the refrigerator for two hours.

Preheat oven to 400 degrees F and have insulated baking sheets ready.

*Note: Insulated baking sheets are best for baking sugar cookies. If you only have regular cookie sheets, line them with parchment or a silicon baking mat.
Remove one batch of rolled dough from the refrigerator. Cut out circles with a cookie cutter or biscuit cutter.

Use a sharp knife to cut each circle in half. Place the halves on the baking sheet, about 1" apart.

Gently press miniature semi sweet morsels into each semicircle.
Bake for 6-8 minutes, checking after 6 minutes. Cookies will be slightly puffed but not browned. Do not allow cookies to get too brown or you'll have dry crumbly cookies. Remove from oven and allow cookies to cool on baking sheets for 5 minutes. Remove to wire cooling rack and allow to cool completely.

For each batch of cookie dough, after cutting out the circles, gather the scraps together and reroll them, place back in the refrigerator. Repeat until all dough has been used.

For the Glaze 

In a small bowl, mix together all ingredients to form a glaze. You may add drops of milk to thin glaze if it is too thick.

Cover counter with wax paper and place cooling racks over the wax paper to catch drips. To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl.

Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Wait for glaze to set before moving the cookies


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