| 2/3 | cup granulated sugar |
| 1/3 | cup shortening |
| 1/3 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1/4 | teaspoon red food color |
| 2 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| Green sugar |
| 2 | tablespoons miniature semisweet chocolate chips |
| 1. | Mix granulated sugar, shortening, butter, vanilla, egg and food color in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. Divide dough in half. (If dough is soft, cover and refrigerate until firm enough to handle.) |
| 2. | Shape each half of dough into a roll about 2 inches in diameter; flatten one side so roll becomes a half circle. Roll rounded side in green sugar. Wrap in plastic wrap and refrigerate, flat side down, at least 4 hours but no longer than 24 hours. |
| 3. | Heat oven to 375°. Place each roll flat side down; cut into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheet. Gently push a few chocolate chips, point sides down, into each slice to look like watermelon seeds. |
| 4. | Bake 7 to 9 minutes or until cookies just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
|
| Paste food color gives a more intense color than liquid food color--even with a smaller amount--and can be used instead of the liquid. |
|
| Store these cookies in an airtight container. If the chips are soft, refrigerate cookies a few minutes to harden the chips before storing. |
Nutrition Information:
85 ( 35 ); 4 g ( 2 g); 10 mg; 45 mg; 11 g ( 0g); 1 g 0%; 0%; 0%; 2 % 1/2 ; 1