Watermelon Refrigerator Cookies

These are fun to make with kids as a project, and they look great at a summer BBQ party.

3/4 C. butter, softened

3/4 C. sugar

1 egg

1/2 t. almond extract (or vanilla)

2 C.  flour

1/4 t. baking powder

1/8 t. salt

deep red, and green gel food coloring

1 t. black sesame seeds

1 t. white sesame seeds

In a large bowl, cream butter and sugar until fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Reserve 1 cup dough.

Tint remaining dough red by dipping a tooth pick into color and swiping it onto dough--you will need quite a bit, and using your hands to mix it in will give you nice striations in the dough.; shape into a 3-1/2-in.-long roll. Wrap in plastic wrap.

Tint 1/3 cup of reserved dough green; wrap in plastic wrap.

Wrap remaining plain dough. Refrigerate 2 hours or until firm.

On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up.

Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap in plastic wrap; refrigerate overnight.

Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on parchment lined baking sheets. If desired, lightly press "seeds" into cookie slices.

Bake 9-11 minutes or until firm. Immediately cut cookies in half.  Remove to wire racks to cool. Yield: about 3 dozen.