Watermelon Cookie Recipe

Combine flour baking powder and salt in a small mixing bowl.

Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar beating well. Stir in egg milk and vanilla. Gradually add flour mixture to creamed mixture mixing well. Add a small amount of red food coloring to color dough as desired beating until blended. Shape dough into a ball; cover and chill at least 3 hours.

Preheat oven to 375 degrees F (190 degrees C).

Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.

Bake for 8 to 10 minutes (do not brown). Cool on wire racks.

Make frosting: Combine powdered sugar and water mixing until smooth. Add a small amount of green food coloring mixing until blended. Dip round edge of each cookie in green frosting and place cookie on wax paper until frosting is firm.