What Could be Better Than Watermelon Cookies?

These are just fun!  I saw this recipe online and knew I had to try it out and make it gluten-free!  Our kids go back to school this week! Can you imagine–August 13 is the first day of school in Rio Rancho New Mexico.  Where did the Summer go?

Actually, the Summer isn’t over just yet.  These gluten-free cookies will be so cute in their lunch boxes on the first day of school.  That is if I can keep the kids from eating all of them before Thursday.  I just thought you might want to be able to make these memorable cookies for your young scholars when they head back to school.

They are really just slice and bake cookies but that does take some time as you have to refrigerate the dough several hours or overnight before baking them.  Here is the recipe–get ready for some fun!

Watermelon Cookies
 
Ingredients
  • ¾ cups butter, softened
  • ¾ cups sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 2¼ cups Baking Free™ gluten-free All Purpose Flour (155 g)
  • ½ teaspoon xanthan gum
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • Red & green food coloring
  • Sesame seeds
Instructions
  1. In a stand mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, xanthan gum, salt and baking powder. Gradually add they dry ingredients to the creamed mixture and mix well.
  2. Remove 1 cup of dough and set aside. Add enough red food coloring to tint remaining dough a deep red. Roll into a 3½ inch log. It will be quite fat. Wrap in plastic wrap and refrigerate until firm, about 2 hours.
  3. Divide the 1 cup of reserved dough into 2 equal pieces. Wrap one piece in plastic wrap--I pressed it into a disk about 3½ wide. Refrigerate. To the other piece, tint it to a deep green, press into another disk and wrap in plastic wrap, refrigerate for about an hour.
  4. On a floured sheet of waxed paper, roll white dough into 8½ inch by 3½ inch rectangle. Place red dough along the short side of rectangle and roll up. The white dough should encircle the red dough. Set aside.
  5. On a floured sheet of waxed paper, roll the green dough into a 10 inch by 3½ inch rectangle. Place log of red/white dough along short side and roll up to encircle log with green dough. Wrap tightly with plastic wrap and refrigerate for 8 hours or overnight.
  6. Preheat oven to 375 degrees F and prepare cookie sheets with parchment paper. Unwrap dough and cut into about ⅛ inch slices. Cut each slice in half so you have what looks like a slice of watermelon. Place about 1 inch apart on prepared cookie sheets. Lightly press sesame seeds onto dough to resemble watermelon seeds. I did 2 baking sheets at a time and refrigerated the remaining dough between batches. As I got into it, I cut the dough log in half and just sliced the remaining dough to make 2nd batch.
  7. Bake for 6-8 minutes or until cookies are firm but not browned. Remove to wire racks to cool. Makes about 3 dozen cookies.

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