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Categories:
butter sugar egg almond extract flour baking powder salt red decorating gel green decorating gel raisins sesame seeds
Viewed: 18 - Published at: 6 years agoIngredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- red decorating gel
- green decorating gel
- 1/3 cup raisins
- 1 teaspoon sesame seeds
Method
- In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.
- Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
- On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
- Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 inches apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
- Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
