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Watermelon Cookies

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Sugar Cookie Dough

3 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter or margarine, softened (not melted!)
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
6 drops red food coloring
1 cup miniature semi sweet morsels

Glaze

1 1/2 cups powdered sugar, sifted
2 tbsp water
15-20 drops green food coloring

For the Cookies:

Sift flour, baking powder, and salt together in a medium sized bowl. Set aside.

Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle.

Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely.


For the Glaze:

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

To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat!


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