Watermelon Cookies - The Easy Method

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 36
• 2 (18 ounce) packages refrigerated sugar cookie dough, divided
• 1/2 cup all-purpose flour, divided
• green food coloring
• red food coloring
• mini chocolate chip

Recipe

• 1 remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
• 2 add 1/4 c flour and green food coloring to 1 bowl.
• 3 beat at medium speed until well blended and evenly colored.
• 4 wrap in plastic wrap and refrigerate for 2 hours.
• 5 add remaining 1/4 c flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
• 6 roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
• 7 remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
• 8 remove red dough from plastic wrap and place in center of green dough rectangle.
• 9 wrap green dough around red log and press seams together, rolling to smooth out log and seams.
• 10 wrap log in plastic wrap and freeze for 30 minutes.
• 11 preheat oven to 350°f.
• 12 remove log from platic wrap and cut into 3/8-inch thick slices.
• 13 cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
• 14 press in mini chocolate chips to make watermelon seeds.
• 15 bake 8-11 minutes or until set.
• 16 cool 1 minute on cookie sheet and then remove to wire racks to cool completely.