Not too long ago I made these Lemon Ice Box Cookies and loved them. They were so easy and I loved how they were reminiscent of shortbread. As I was writing up the post I had the idea to adapt the recipe to make the cookies look like little watermelon slices. Well, finally 4 months later (after we moved our family of 7 to a new-to-us short sale home!) the dust is settling and I was able to act on my idea. They turned out absolutely darling! They’d be perfect for a summer barbecue. Enjoy!
Watermelon Ice Box Cookies
recipe adapted from our Lemon Icebox Cookies
Yields about 24 cookies
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) butter
- 1 large egg yolk
- 1 tsp milk
- 1/4 tsp watermelon flavoring (I found my bottle of LorAnn Oils at Walmart in the cake decorating section)
- 1-2 drops pink food coloring
- 3 rounded TBSP mini chocolate chips
- 2-3 TBSP green decorating sugar, for rolling
In a food processor (or Kitchenaid mixer, like I used) pulse flour, powdered sugar, and salt until combined. Add butter and pulse/mix until sandy. Add egg yolk, milk, watermelon flavoring and food coloring and mix until dough comes together. Add chocolate chips and mix until they’re well distributed. Remove from mixer and form dough into a 2.5″ wide log. Wrap in plastic wrap and refrigerate until firm. (At least 2 hours, but up until 1 month.)
Preheat oven to 350 degrees. Remove cookie log from fridge and let sit for about 10 minutes. Spread green sugar sugar on a plate; roll cookie log over sugar to coat outside. I used about 1/4 of the bottle of green sugar- you’ll have to roll it several times to get it all covered. You can even use your fingers to fill in certain spots. Slice log into just larger than 1/4″ slices and arrange on a parchment-lined baking sheet. I got 12 rounds from my cookie log. Cut each cookie round in half, so that you have slices of “watermelon.”
Bake about 12-14 minutes, until cookies are golden brown around edges.
Cool completely and ENJOY!