Watermelon Cookie

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 cup butter 
• 1.5 cups powdered sugar 
• 1  eggs 
• 2 cups flour all-purpose
• 3 drops drop natural food coloring green
• 1 tablespoon milk 
• 3 drops food coloring red
• 0.5 teaspoon salt 
• 0.3 cup bittersweet chocolate mini
• 0.5 cup shortening 
• 1 teaspoon vanilla extract 
• 2 tablespoons water 
• 0.8 cup granulated sugar white

Equipment

• baking sheet
• oven
• mixing bowl
• hand mixer
• cookie cutter
• wax paper

Directions

1. Combine flour, baking powder and salt in a small mixing bowl.
2. Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well.
3. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Divide dough in half; store one portion in refrigerator.
6. Roll remaining portion to 1/4 inch thickness on a lightly floured surface.
7. Cut dough with a 3-inch round cookie cutter; cut circle in half.
8. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
9. Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
10. Combine powdered sugar and water, mixing until smooth.
11. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.