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Watermelon Cookies


1/3 cup butter

1/3 cup shortening

¾ cup sugar

1 large egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

Red paste food coloring

Mini chocolate chips


1½ cups sifted powdered sugar

2 tablespoons water

Green paste food coloring


Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and vanilla. Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours. Divide dough in half; store one portion in refrigerator. Roll remaining portion to ¼-inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini-morsels in each cookie. Repeat with remaining dough. Bake at 375 degrees for 8 minutes. Do NOT let the cookies brown. Cool on wire racks. Frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring. Frost cooled cookies, and place on wax paper until frosting is firm. Yield 3 dozen cookies.


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