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watermelon cookiesJan 14 '00 Write an essay on this topic.1 cup butter (no substitutes), softened 11-1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces) sour cream 1 can (12 ounces) whipped vanilla frosting red and green food coloring miniature chocolate chips In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Cover and refrigerate for 2 hours or overnight. On a heavily floured surface, roll out half the dough at a time to 1/8 in. thickness. Cut with a in round cookie cutter; cut circles in half. Place on ungreased baking sheets. Bake at 375 for 9-10 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks. Place two-thirds of the frosting in a bowl; add red food coloring to the remaining frosting. Spread pink frosting on the tops of cookies. Frost the edges with the green frosting, using a pastry bag with a small star tip if desired. Place chocolate chips randomly over the pink frosting seeds. Yield: about 8-1/2 dozen  |
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