Another one of those memories from the past, and this one is about watermelons. I told my husband as I was making the cookies and writing this blog that one of the many good thing about getting older is that I have all these memories I have associated with food stories.
Back when I was in high school, my husband, then boyfriend, and I went on a date to a watermelon festival in Hornersville, Missouri. I remember eating lots of watermelon, but what I remember most was hearing Sam the Sham and the Pharaohs at an outdoor concert singing “Wooly Bully”. That same weekend we went to a club called Batman a-go-go. We won our first dance contest there. Actually, it was the only dance contest we ever won.
I am making a watermelon sorbet tomorrow to go with these cookies. Can’t wait for you to try them together.
Doesn’t this dough look bright and watermellony. I used a red food paste that I had in my pantry. This isn’t the grocery store variety. You will never get very deep colors unless you have color paste. You know no matter how hard I try to not get the food coloring on my hands, I always end up with it smeared somewhere.
Roll about 1/8-1/4″ thick and cut out with 3″ cookie cutter, then cut in half.
Put these on ungreased cookie sheet or use a silpat like I did above.
Cool on rack.
Take the cooled cookies and dip the edge in the green frosting so you have a watermelon rind on the edge your cookie.
Let these dry on rack. Don’t use the wax paper like I did because it keeps them from drying as well. Put the paper under the rack to catch drippings.
1/3 c. butter, softened
1/3 c. shortening
3/4 c. sugar
1 large egg
1 tsp. vanilla
1 Tbsp. milk
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
red paste food coloring
mini chocolate chips
1 1/2 c. powdered sugar
2 Tbsp. water (or more for thinning)
green paste food coloring
Beat butter and shortening in a mixing bowl. Gradually add sugar, beating well. Stir in egg, milk, and vanilla.
Combine flour, baking powder and salt; gradually add to creamed mixture mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4″ thickness on a lightly floured surface. Cut dough with a 3″ round cookie cutter; cut circle in half. Place on an ungreased cookie sheet or use Silpat on cookie sheet.
Press several chocolate mini morsels in each cookie. Repeat with remaining dough. Bake at 375° for 8 to 10 minutes (do not brown). Cool on wire racks. Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place on wax paper until frosting is firm. Yield 3 dozen.