Watermelon Cookies

Savour every last second of Summer with these delicious, soft and chewy watermelon cookies. Garnish with some edible flowers for that extra razzle dazzle!

Recipe:

Ingredients

• 1 cup unsalted butter

• 3⁄4 cup granulated sugar

• 1⁄4 teaspoon salt

• 1 1⁄2 teaspoons vanilla extract

• 1 large egg yolk

• 1 teaspoon lemon zest

• 2 cups all-purpose flour

• 2 cubes of dark chocolate cut into the shape of small watermelon seeds or you can just use semi sweet chocolate chips

• 3 drops of green food colouring (for outer watermelon layer)

• 3 drops of red food colouring ( for inner watermelon layer)

Directions

1. With an electric mixer, beat the butter, sugar, salt and vanilla together until smooth and creamy.

2. Mix in egg yolk and lemon zest until well combined.

3. Add the flour and mix well.

4. Separate the dough in half. To one half of the dough, add about 3 drops of red food colouring and combine until colour is well blended, and you achieve your desired pink colour. Then add 3 drops of green food colouring into the other half of the dough and combine until colour is well blended.

5. With your hands, roll the pink dough into a log and set aside. Then, with a rolling pin, roll out the green dough into a flat disk shape on a lightly floured surface. Place the green disk shape dough around the pink log shape dough and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or freeze.

6. Preheat oven 325°

7. After the dough has chilled, slice into about 1/2 inch pieces and place on wax- paper lined cookie sheets about an inch apart. For the watermelon seeds, place dark chocolate pieces or chocolate chips on the centre of the cookies.

8. Bake for 16-18 minutes.