I’m sharing this directly from my Creative Life TV website. I thought you might enjoy this summertime treat!
MILLIEFIORE WATERMELON SHAPED SUGAR COOKIES!
By Linda Peterson
OOOOh Oh so juicy Watermelon. I love everything about watermelon, the fact that they remind me of summer, their whimsey, and above all – their color combination!!! Having been a polymer clay artist for 20 years now, I’ve made lots and lots of watermelon using polymer clay and the millifiore technique. So…with my recent facination of food crafts, I wondered if I could do the same with dough? And guess WHAT??!?!? YOU CAN!
On today’s episode of Linda Peterson TV – Livin’ the Creative life, I featured ideas for you to celebrate summer with a cool watemelon themed tabletop display. Now…let’s take that into the kitchen and make some juicy watermelon shaped sugar cookies! It’s easy!!
Here’s what you’ll need:
Two tubes of purchased sugar dough from the grocery store (or look up and follow a recipe for refridgerator sugar cookies)
- Red, black and kelly green soft gel food coloring
- 1 Egg
- Small amount of flour
- Plastic wrap
- A long sharp knife
- Rolling Pin
- Baking Sheet
- Parchment paper
- Cooling rack
- a clay pot or bucket in color of choice
- Green paper shreds
Create an egg wash by scrambling one egg with 1 tablespoon of water.
Create the watermelon color by mixing red soft gel coloring into one tube of sugar dough. Knead this completely until the color is well blended. The color intensity will depend on how much red gel you add and your color preference.
Flatten this out into a disk and wrap securely with plastic wrap and chill for 2 hours
Divide the remaning log into two equal sections.
Combine 2 sections and add green gel, mix completely, flatten into a disk, wrap with plastic wrap and chill 2 hours.
Divide the remaining uncolored Flatten the remaining uncolored (white) roll into a disk into 4 equal sections, combine three sections, flatten into a disk wrap and chill.
Mix a drop or two of black gel into the remaining section, flatten, wrap and chill as above.
Tip: Dust your work area lightly with flour to prevent sticking
After chilling, create a log approximately 6″ long and around 3″ in diameter. Wrap and place into freezer.
Place a piece of clear wrap onto worksurface. Flatten white dough to approximately 1/8 to 1/4″ ” thick. Create a rectangle approximately 6″ wide x 10″.
TIP: To make it easier to roll the dough without sticking to the pin, sandwich the dough between two pieces of clear wrap.
Brush egg wash onto top of dough. Remove the plastic from pink dough and wrap this around the pink log. Trimming excess if necessary. Wrap with plastic, place back into freezer.
Repeat this step with the green, add egg wash and wrap around log. Freeze for 2 hours.
TIP: Stand on end in the freezer so that you do not get a flat spot on your round dough.
SLICE AND BAKE
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Cut sections of dough 1/4″ thick. Cut dough in half to create watermelon slices.
Roll small black balls and shape into teardrops. Press these to each cookie to add seeds.
Bake for 10 minutes.
While still warm, you can trim off the upper edge of the watermelon to give it a nice straight edge. Remove cookies and place on cooling rack.
Presentation: I painted a clay pot to look like a watermelon. You can use anything from plate to a cute bucket. Simply add enough paper shreds to fill the bottom and arrange your cookies inside.
Another variation is to place a small amount of paper shreds into a treat bag along with a cookie and tie with a piece of string. Attach a little tag for embellishment.