WATERMELON COOKIES - THE EASY METHOD

Steps:

• Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
• Add 1/4 C flour and green food coloring to 1 bowl.
• Beat at medium speed until well blended and evenly colored.
• Wrap in plastic wrap and refrigerate for 2 hours.
• Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
• Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
• Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
• Remove red dough from plastic wrap and place in center of green dough rectangle.
• Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
• Wrap log in plastic wrap and freeze for 30 minutes.
• Preheat oven to 350°F.
• Remove log from platic wrap and cut into 3/8-inch thick slices.
• Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
• Press in mini chocolate chips to make watermelon seeds.
• Bake 8-11 minutes or until set.
• Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.