Watermelon cookies


  • 2 c. sifted all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1/8 tsp. nutmeg
  • 1/2 c. softened butter
  • 1 c. sugar
  • 1 egg
  • 5 T. milk
  • 1/2 tsp. vanilla extract
  • grated rind of one orange
  • miniature chocolate chips
  • 2 c. confectioner’s sugar
  • red food coloring
  • green food coloring

Mix flour, baking powder, salt, baking soda and nutmeg in a large mixing bowl. In another bowl, cream butter and sugar; add egg and continue beating for one minute. Add flour mixture, 2 T. milk, vanilla extract, orange peel and red food coloring, beating until well mixed. Form dough into a disc; wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Roll out dough on a floured surface and cut with round cookie cutters; cut each circle in half to make two equal moon shapes. Press chocolate chips flat side up in center of cookies, leaving some room at the edge. Bake about 10 minutes; remove from oven just as edges begin to brown. Let cool completely.

In a small bowl, whisk together confectioner’s sugar, about 3 T. milk and green food coloring. Mixture should be the consistency of a thick glaze. Roll rounded edge of cookies in glaze, allowing excess to drip back into bowl. Place cookies on wax paper to allow glaze to harden.

Makes about 6 dozen.

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