Watermelon Cookies

Directions

1. In a mixer, cream together the shortening and sugar until well blended and creamy.
2. Add the egg, extract, flavoring and water and mix on medium speed until well blended.
3. In a bowl, whisk together the flour, salt and baking powder.
4. Add the flour mixture to the mixing bowl a little at a time, mixing in on low speed.
5. Remove half of the dough and set aside.
6. Dye the remaining half red in the mixer on low-medium speed.
7. Remove from the mixer and roll into a 3 1/2-inch-long log. Wrap with plastic wrap.
8. Divide the reserved dough in half.
9. Dye one half green. Form the green dough and the undyed dough each into a small rectangle and wrap with plastic wrap.
10. Refrigerate all the dough for 2 hours.
11. On a lightly floured surface, roll out the undyed dough to a 8 ½ x 3 ½ inch rectangle.
12. Place the red log on the short side of the undyed rectangle and roll up.
13. Roll the green dough into a 10 x 3 ½ inch rectangle.
14. Place the red/undyed log on the short side of the green dough and roll up.
15. Wrap and place in the freezer for 45-60 minutes.
16. Preheat oven to 375°F.
17. Unwrap the dough and gently slice into 1/8-inch circles.
18. Place each circle 1-inch apart on an ungreased baking sheet.
19. Lightly press mini chocolate chips onto the red portion of the dough.
20. Bake for 6-8 minutes or until firm but not browned.
21. Allow to rest for 1 minutes then while warm, cut in half.