Watermelon Cookies

Watermelon Cookies
Adapted from a recipe in the book: Friendship Gifts of Good Taste

Combine and set aside:
5 Cups flour
2 tsp baking powder
1/2 tsp salt

Cream together:
1 cup margarine, softened
1/3 cup canola oil
1/2 cup butter flavored crisco
2 cups sugar

Add:
2 eggs
1/2 of a .125 fl oz bottle of watermelon candy flavoring (can get at a candy supply shop)

Transfer 1 1/3 creamed mixture to another bowl and dye it green.
Add: 1 2/3 cups flour mixture and knead into a soft dough. Shape dough into a ball and wrap it in waxed paper; refridgerate for at least 1 hour.

Tint remaining mixture red; add remaining flour and knead into a soft dough. Divide in half and make 2 logs with flat bottoms. Wrap in waxed paper and refridgerate at least one hour.

On a lightly floured surface roll out the green dough into 2 rectangles large enough to cover the red logs.

Brush curved side of red dough with egg white.

Wrap green dough around red logs, trimming to fit as necessary.

Refridgerate covered logs for at least one hour.

Slice into 1/4 inch thick slices. Place chocolate Jimmies or other small black decorating candies on the cookies, gently pressing into the surface.*

Bake at 350 degrees for 10 - 12 minutes cool completely on wire racks.

* You may opt to add your seeds with dyed decorating icing after cookies have completely cooled. Let icing harden before storing cookies.