Watermelon Sugar Cookies

 3/4 c butter softened
3/4 c sugar
1 egg
1/2 teaspoon almond extract
2 1/4 c flour
1/4 tsp salt
1/4 tsp baking powder
red and green food coloring
chocolate chips (original recipe called for currants)
sesame seeds

In a mixing bowl cream the butter, sugar, egg, and almond extract together until light and fluffy.
Combine the flour, salt, and baking powder and slowly incorporate into the creamed mixture.
Remove 1 cup of dough and set aside.

Beat the remaining dough on low and add enough red food coloring to tent the dough a deep red.

Roll into a 3 1/2 inch long tube then wrap it in plastic wrap and refrigerate for 2 hours or until firm.
Divide the reserved dough into two equal pieces. Add green food coloring to one piece until it is a deep green color. Store each piece separately and chill until firm about 1 hour.

On a floured piece of wax paper roll the uncolored dough out 3 1/2 inches long by 8 1/2 inches wide. Place the red tube of dough on the short end of the rectangle  and roll the uncolored dough around the tube of red. Set aside.

On a floured piece of wax paper roll the green dough out 3 1/2 inches long by 10 inches wide. Place tube dough like last time and roll the green dough around the outside of the tube. Cover tightly in plastic wrap and refrigerate for at least 8 hours.

Unwrap the dough and cut into 1/8 inch slices using dental floss to keep the round shape.

Place 1 inch apart on ungreased baking sheet.

Lightly place a few chocolate chips into each cookie and shake the sesame seeds over all the cookies until the resemble watermelon seeds.

Bake at 375 for 6-8 minutes or until cookies are firm but not brown. While still warm cut some cookies in half or quarters so they resemble watermelon slices.

The next time I make these I am going to try using watermelon flavoring from my hard rock candy supplies instead of the almond extract. Jared suggested it would be cool if they tasted like watermelons too at my sister's baby shower.