I’m so excited to introduce a new series here at I Dig Pinterest called “Cooking/Crafting with Kids”!
The idea came to me the other day because my daughter saw me writing up a post and asked if she could help with my blog. She loves to help out in the kitchen and she has some great artistic abilities that I want to encourage in her.
I’m sure this new deal will end up being good for all parties involved. My kids get to learn a valuable skill that they’ll need as adults…and I get to learn to have more patience. 🙂 Because-let’s be honest-cooking and crafting with little kids requires a great deal of supervision, a heck of a lot more time, and extra mess to clean up than doing so by yourself. I love my little buddies, though, and I’m excited for our new adventures together in the kitchen and craft room.
I was looking through my Taste of Home magazine and saw the pretties shown below and knew they were just the thing to make. My kids had an absolute blast helping mix and bake these Watermelon Slice Cookies. I can’t get over how darling they are! My son was worried at first because he doesn’t like watermelon, but I assured him that they taste just like sugar cookies and then I told him that we were going to put chocolate chips on top, and he was SOLD.
This recipe does require some forethought and preparation, but trust me when I say it’s completely worth the effort. And it’ll be a fun bonding experience that you can share with your kids. 🙂
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Reserve 1 cup dough. Tint remaining dough red; shape into 3 1/2 in.-long roll. Wrap in plastic wrap. Tint 1/3 c. of reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate all dough for 2 hours or until firm.
On a lightly floured surface, roll plain dough into an 8 1/2 x 3 1/2 in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up.
Roll green dough into a 10×3 1/2 in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Preheat oven to 375 degrees Fahrenheit. Unwrap and cut dough into 3/16-inch slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips into red dough to resemble watermelon seeds.
Bake 6-8 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
Here’s some other things that my kids love to help make (and eat).
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