Watermelon Shaped Almond Shortbread Cookies
Tell me one thing: if you went to a picnic and saw these cookies on the dessert platter, would you not melt at how adorable they are? Well, I would.
Disguised as watermelons, these almond shortbread cookies have won my heart and might turn up at my next summertime barbecue. You can serve them by themselves or as decoration for a platter of refreshing watermelon.
Recipe after the jump!
The trick to making these tasty cookies look like watermelon is all in the decorating. Make sure you have some red and green decorating gel on hand, along with some mini chocolate chips for seeds.
1 C. butter
1/2 C. sugar
2 1/2 C. flour
2 tsp. almond extract
1 oz. semi-sweet chocolate mini morsels
red and green decorating gel
Preheat oven to 300 degrees. In a medium bowl, cream butter and sugar until light and fluffy. Add in almond extract mixing well. Add flour a little at a time, adding the rest of the flour and mixing with your hands to make a soft dough. Roll into ball and cut off a third of the dough and color green and put aside. Color the larger piece, red. Roll the red dough into a log about 2 inches in diameter and about 8 inches long and put aside. On a floured surface roll the green dough out about the length of the red log and wide enough to go around the red log. Lay the red dough on the green dough and completely cover the red dough. Trim to fit if needed. Cut dough in 1/4-inch slices, then cut each slice in half ,and place on greased cookie sheets, spacing an inch between each cookie. Place three chocolate morsels on each cookie to resemble seeds. Bake for 25-30 minutes in a preheated 300-degree oven. Enjoy!