This is a super simple, almost cheating recipe for Watermelon Slice Cookies.  I came across it one day on the back of a Duncan Hines sugar cookie mix box and thought I would try it out.  It is a mix between a cake and a sugar cookie, but it is fun because of the different colors you add to the recipe to make it look like watermelon slices.  For the finishing touches you add chocolate sprinkles for the seeds.  This is a quick, easy recipe if you want something fun and. 

What you will need:

1 package Duncan Hines (or any) sugar cookie mix

1 egg

1/4 C Vegetable Oil

1 1/2 TBS water

12 drops of red food coloring

5 drops of green food coloring

Chocolate sprinkles

Unwaxed dental floss

 

Combine the sugar cookie mix, egg, veggie oil and water in a large bowl.  Stir mixture until thoroughly blended; set aside 1/3 cup of dough.

For the red cookie dough, combine the remaining dough with 12 drops of red food coloring.  Stir dough until evenly tinted.  On wax paper, shape dough into a 12 inch long roll with one side flattened.  Cover and refrigerate with flat side down until the mixture is firm (about 15 minutes).

For the green cookie dough, combine the reserved dough (1/3 cup that was set aside) with 5 drops of the green food coloring in a small bowl.  Stir dough until evenly tinted.  Place the dough between two sheets of wax paper and roll the dough into a 12 x 4 inch rectangle.  Refrigerate mixture for about 15 minutes.

Pre-heat oven to 375°F degrees.

Once both the red and green dough are firm, remove the green dough rectangle from the refrigerator.  Remove the top layer of wax paper off of the green dough.  Trim the edges along both of the 12 inch sides. 

Remove the red dough log from the refrigerator.  Place the red dough log, flat side up, along the center of the green dough.  Mold the green dough up to the edge of the flattened side of the red dough.  Trim the excess green dough, if necessary.

Cut the chilled roll, flat side down, into 1/4 inch thick slices with a sharp knife (for cleaner cut slices, use unwaxed dental floss).  Place each cookie 2 inches apart on an ungreased cookie sheet.  Sprinkle the chocolate sprinkles on the red dough for seeds.

Bake the Watermelon Cookie Slices at 375°F degrees for 7 minutes (5-6 minutes for chewier), or until set.  Let the cookies cool 1 minute on the cookie sheet before transferring them to a wire rack.  Let the cookies cool completely. 

Store the Watermelon Cookie Slices in between layers of waxed paper in an airtight container to keep them fresh.

Enjoy your yummy Watermelon Cookie slices.