Watermelon cookies

In an earlier post, I mentioned that I enjoyed reading murder mysteries.  One of my favorite authors is Joanne Fluke.  Her main character Hannah Swenson owns a cookie shop.  Joanne includes recipes with her books.  This is one of the many recipes I have found in her books.

Even though the recipe calls for watermelon kool-aid, you do not have to use watermelon flavored kool-aid.  You can use any flavor which is great for holidays.  You could use lime kool-aid for one batch and cherry (or any other red kool-aid) kool-aid for another batch at Christmas time.  Your choices are endless.

When I made these, people loved both the color and flavor of the cookies.  I even shared some grape ones with my students.  They thought they were delicious.  In fact, one of the students was still talking about it at the end of the school year.  They must have been memorable.

Mixing up the dough.

The dough

The cookies before they were baked

Without further ado, here is the recipe.

Ingredients:

• 1 package (.16 ounce) watermelon (or any other flavor) Kool-Aid powder (Don't get the kind with sugar or sugar substitue added.)


• 1 2/3 c. white sugar


• 1 and a 1/4 c. softened butter (2 and 1/2 sticks, 10 ounces)


• 2 large eggs, beaten (just whip them up in a glass with a fork)  I usually poke the yoke first so it is easier to beat them.


• 1/2 teaspoon salt


• 1 teasppon baking soda


• 3 cups all purpose flour (pack it down in the cup when you measure it)


• 1/2 c white sugar in a bowl

Steps:

1. Mix the watermelon Kool-Aid (or whatever flavor you choose) with the white sugar.


2. Add the softened butter and mix until it's nice and fluffy.


3. Add the eggs and mix well.


4. Mix in the salt and the baking soda. Make sure they're well incorporated.


5. Add the flour in half-cup increments, mixing after each addition.


6. Spray cookie sheets with Pam or another nonstick cooking spray.


7. Roll dough balls one inch in diameter with you hands.


8. Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet.


9. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes or until they are just beginning to tun golden around the edges. Don't overbake.


10. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely.

Yield: Approxiamately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they're made with Kool-Aid.

This recipe has been linked up to Potluck Sunday.