Watermelon cookies

Yield: 48 cookies

Measure Ingredient
6 tablespoons Butter; or margerine
⅓ cup Shortening
¾ cup Sugar
1½ teaspoon Baking powder
½ teaspoon Salt
1 \N Egg
1 tablespoon Orange juice; or milk
1 teaspoon Vanilla
2 cups All purpose flour
\N \N Red food coloring
1 \N Egg white
1 tablespoon Water
\N \N Green coarse sugar
¼ cup Miniature semisweet choc pieces

Beat the butter or margerine and shortening in a large mixer bowl with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt; beat til combined. Beat in egg, orange juice or milk, and vanilla til combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Turn dough onto waxed paper and knead in enough red food coloring for desired color. Cover and chill dough for 3 hours, or until easy to handle. Stir together egg white and water. Roll half the dough at a time on a floured surface to ¼ inch thickness. Cut with a 3 inch round cookie cutter. Cut cookies in half. For each cookie, using a small brush, brush egg white mixture on rounded edge and ¼ inch wide strip on front of cookie along the rounded edge. Dip edge in green sugar.

Place on an ungreased cookie sheet. Press a few chocolate pieces into each for "seeds".

Bake in a 375 oven for 5-7 mins, or til beginning to brown on bottom.

Do NOT allow to brown on top. Remove cookies and cool completely on wire rack.

From Better Homes and Gardens Christmas Cookies 1994 Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 06-01-95

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