I was feeling all "Betty Crocker" a few weeks ago and decided to make some sugar cookies that looked like watermelons. They turned out great! I thought I'd share a "How To", even though most could probably figure it out on their own. :) Anyway...they were delicious! Unfortunately my intended recipients I couldn't get a hold of in time to deliver them. :( It's the thought that counts...right?
Recipe:
1 c. butter
1.5 c. sugar
2 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 c. milk
5 c. flour *
*may need additional flour to make it feel tacky but not sticky, but not too much as you will pick up additional flour when you knead and roll out the dough. I usually end up adding around 1/4-1/2 cup additional flour.
Directions:
-preheat oven to 350 degrees
-cream butter and sugar together
-add eggs and vanilla; mix
-add baking soda and powder; mix
-add 2 cups flour; mix
-add 1/2 of the milk; mix
-add 2 cups flour; mix
-add remaining milk; mix
-add 1 cup flour; mix
-test "tackiness" of dough and add additional flour if necessary
Sprinkle flour on clean counter top in preparation to knead and roll out dough.
Knead just until the dough will make a nice ball-like shape, then roll out. It's helpful if you sprinkle a little flour on you rolling pin as well to help keep the dough from sticking to it.
I had already cut a few cookies when I decided to start taking pictures. If you don't have a half circle cookie cutter, as I do not, use a pizza cutter to get a flat edge and a large circle, but cut only half the shape.
After you have cut the length of your dough with the cookie cutter, use pizza cutter to cut another flat edge. Of course you keep the dough in a pile to re-knead and roll for additional cookies.
Here's what you end up with. A bunch of half circles that resemble a watermelon slice shape. :)
I happened to have a scalloped edge circle cookie cutter too that would be cute to make it look like a bite was taken out of the watermelons, but I opted not to use it. Thought I would throw it out there though for all you "over-achievers"! :) Bake cookies approximately 10-13 minutes. They are done when they are puffy and spring back up when gently pressed.
I like to use the Wilton Buttercream frosting recipe, but you can use whatever type you prefer as long as it keeps its shape fairly well. I would suggest doubling the recipe. I didn't have enough to frost all the cookies I made. Here's the Wilton recipe:
1/2 c. solid vegetable shortening
1/2 c. butter, softened
1 tsp. vanilla (if I'm using imitation vanilla, I do 2 tsp.)
4 c. sifted powdered sugar (I never sift mine unless it's really clumpy)
2 Tbs. milk
Cream butter and shortening together, add vanilla, add 2 cups powdered sugar, add milk, add 2 cups powdered sugar. Divide frosting into separate containers for coloring. The majority of the frosting will need to be pink. You'll need about 1.5 cups of the darker green, 1/2 cup of the lime green, and about 1/4 cup of the black. These are just guesstimations...I didn't actually measure out my frosting.
Frost all the cookies with pink frosting after they have cooled completely.
Add the dark green watermelon rind using a disposable icing bag and a flat tip (not sure of the #).
For the lime green, I just used a sandwich baggie and barely nipped the tip off. I would have preferred to use my dot icing tip to make a nicer line, but I couldn't find it.:( The sandwich baggie worked well enough.
Using another sandwich baggie with a nipped tip, I made the seeds. And that completes your watermelon sugar cookies! Sorry I don't take pictures that are all cutesy! I guess I'll have to work on that! :)
