Watermelon Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 2 1/4 cups flour
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon green food coloring
• 3/4 teaspoon red food coloring
• 1/4 teaspoon yellow food coloring
• 1 egg white
• 1 ounce sweet baking chocolate, coarsely chopped

1. Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
2. Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
3. Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
4. Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
5. Heat oven to 400u0b0F.
6. Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

butter, sugar, flour, almond extract, salt, egg, green food coloring, red food coloring, yellow food coloring, egg, chocolate

Taken from www.food.com/recipe/watermelon-cookies-130930 (may not work)