Monday, August 23, 2010

Watermelon Cookies - Pt. 2

Are you ready to finish these watermelon cookies?  This is the fun part!  If you missed the first installment, you can find it here.

Roll out the non-colored dough on a lightly floured surface.  Make it as wide as the red cylinder is long.

Place the red dough on the end and roll it up.
As you can see, the dough just barely met in the middle.  Take a knife and trim the dough that extends past the end of the cylinder.  Use the scraps to patch any gaps.

When you are done, the cylinder should be completely covered all the way around.  See those little pieces of left over dough that I didn't need?  I ate them.  I know, I know, raw eggs and so on.  I won't let my kids eat the raw cookie dough so don't tell them I ate it, but it sure was good. 

Next, roll out the green dough.  This will make a much thinner layer.

I came up a bit short this time.

Use the trimmings off the end to patch the places where the green came up short.  Wrap this in plastic and chill until firm.

Now use a sharp knife to cut slices that are approximately 1/4 inch thick.

Place the slices on a lightly greased cookie sheet.  I was afraid they might stick so I used a little non-stick spray.  I didn't want to risk changing their shape when I removed them from the pan. 

The original recipe called for raisins to be used as watermelon seeds.  I am not a fan of raisins, especially in a cookie.  My mother always says that you shouldn't put a raisin where a chocolate chip should be.  She is a wise woman.  I wanted to use mini chocolate chips but couldn't find them at the store.  The large chips didn't really give me the look that I was after.  If you can find mini chocolate chips, you'll definitely have a better looking cookie.

Bake at 350 degrees for 9-11 minutes depending on your oven.  Back them until they are firm, not brown.  Cut the cookies with a knife as soon as they are removed from the oven.  I then let them sit on the cookie sheet for 1-2 minutes before removing them to a cooling rack. 
These cookies make the perfect accompaniment to a scoop of ice cream, yum.  They also make great favors for a summer party when they are individually wrapped.  If you get a chance to make these cute, little cookies, send me a picture via email to frostine@thatreallyfrostsme.com.  I'd love to see how yours turn out.  I might even add your picture to this post.

Happy Baking,



--Frostine 

3 comments:

  1. Wow! Love the "watermelon" cookies
    can't wait to try them

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  2. heres your fan from pakistan :D ive been following your blog for a long time, thought I'd post a comment today. I love your creativity, i'll be trying out your watermelon cookies soon.. only i was wondering if the termperature is 350 F or 350 C ? i think its farenheit but still confirming :)

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  3. Well hello there from the US. It's so fun to have visitors from the other side of the world. Yes, the temperature is farenheit. That's 175 C.

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