Saturday, July 17, 2010
Today, with most of the country in the 90s, I decided, "why not bake a cool cookie to forget about the heat." (This is actually a cookie I've made before...revisited. Remember Spumoni cookies from last August?) With a few changes in flavoring and in shaping, I came up with these.
(You will make up the recipe twice)
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 large egg
1/4 tsp. salt
1 tsp. vanilla extract
2 1/2 cups all purpose flour
2 pkgs. Watermelon~Cherry Kool-Aid powder
1/2 cup Valrhona Pearls or Mini Chocolate Chips
In the KitchenAid, using the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar until fluffy. Add the egg and beat well. Add the salt and extract. Add the flour and mix well. For the "rind", separate the dough: two-thirds will be green and leave one-third vanilla. For the green dough, I first added a couple of drops of green food coloring to make a lighter green, then, I added a few more drops to create a darker green. I thought doing this would give me a more natural coloring of the rind.
Line two 9"x5" loaf pans with plastic wrap. Pat the green dough(s) in first on the bottom
Repeat the ingredients and steps, above, adding the two packages of Kool-Aid and a few drops of red food coloring. Lastly, add the Pearls or Mini Chips to the dough. Divide dough in half (I actually used a scale to ensure the same amount).
Remove the pans from the refrigerator and pat the "watermelon" dough on top of the vanilla.
Remove from the oven and place on a cutting board. You will cut the dough, longwise (horizontal), then makes angle cuts, you should get about 5-6 slices.
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