Watermelon Cookies

1 cup butter                                 3 cups flour
1 cup granulated sugar               1 package (3 ounces) fruit flavored gelatin,
1 egg                                              reserve 1 tablespoon for icing
1 tablespoon milk                        1 1/2 teaspoons baking powder
1 teaspoon vanilla extract          1/2 teaspoon salt

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a large bowl with a heavy duty mixer, beat butter until creamy. Add sugar and beat until fluffy. Add the egg, milk, and vanilla, mix well.
In a medium bowl, whisk together the flour gelatin, baking powder and salt. Add to the butter mixture in 3 increments, beating until incorporated, after each addition. The batter will be stiff.
On a floured surface, roll out dough to about 1/2 inch thickness. Cut out with a 3 inch round cookie cutter. Cut circles in half with a bench scraper. Transfer to prepared sheets.
Bake in oven for 8 to 10 minutes or until center is set and slightly puffed.
Makes 3 dozen cookies.

Icing
2 cups powdered sugar               2 tablespoons corn syrup
2 tablespoons water                   1 tablespoon reserved gelatin

Place water and gelatin in a small bowl and stir. Microwave for 5 seconds and stir until gelatin is dissolved.
In a medium bowl, combine all ingredients and stir until smooth. Put in a pastry bag and decorate cookie center. For rind, make another batch of icing using melon fusion flavored gelatin and green food coloring.

Note: I use cherry flavored gelatin for the cookies for the flavor and red color.

My work appeared on the cover of the January/February issue of Mailbox News! It was a modeling chocolate sculpture with fondant details that I made for Groundhog Day. I was very proud to see it on the cover of this cake decorating magazine that I have been a fan of for years.