Watermelon Icebox Cookies

Bring the margarine to room temperature.
Once softened, cream together with the sugar until the sugar has dissolved.
You can quicken the process with a hand mixer.
Add heavy cream to the mixture from Step 1.
Once mixed thoroughly, add the flour and combine until there are no flour streaks.
Bring the dough together into a ball.
Half the dough should be colored red, while the remaining quarters should be green and plain.
The food coloring can be diluted in a bit of water and mixed into the dough.
Use red and green!
Roll the red ball of dough into a rope.
Knead out the white ball of dough to fit the circumference of the red dough stick, and wrap it around the latter.
Repeat the step for the green ball of dough as well.
Once the sheet of green dough has wrapped around the roll of dough, sprinkle on the sesame seeds.
These are intended to resemble the black striped patterns on the outside of watermelon.
Chill in the refrigerator for 1-2 hours.
Cut into 7.5 mm slices.
Sprinkle on black sesame seeds on the red portions that resemble the fruit.
Bake in an oven heated to 170C for 10-15 minutes.
Once baked, place them on a rack to cool off.
They'll be crumbly and crunchy!
You can make cookies that look like cookies with this method, too!
All you need to do is prepare 5 orange ropes of dough to wrap around a rope of dough that you leave uncolored.