However, eating it in cookie form works out nicely, although fresh fruit is always preferable, this is a cute substitute!
Cream the butter and sugar, until they are light and fluffy, then mix in the clear vanilla extract (you can find this at most craft stores, or even Wal-Mart); honestly, at this point, you can add in any extract flavoring you want. The original recipe called for almond extract, because it adds flavoring and it is clear.
Your butter, sugar, egg and extract mixture will be a lovely yellow color when it is ready for the flour mixture to be added in. With your mixer running on low, add in the flour carefully, and mix until the dough comes together, it won't take long.
Once your dough has formed, take out about 1 C worth of dough, set that aside, and using about 1 tsp of red gel food coloring, dye the rest of the dough in your mixing bowl red. The next time I make these, I will add in the chopped raisins or some miniature chocolate chips directly into this dough. These make up the black seeds that you find in watermelon slices, so this would look great in the final cookie, and be easier than trying to press them into the fresh out of the oven cookies, like I did a little bit later on.
This red gel coloring really makes the red look like a watermelon red. You'll want to make sure that the food coloring is will mixed throughout.
Once your red dough is ready, roll it into a long, roughly 3.5-4" long, wrap it in plastic wrap and pop it into the fridge to rest for about 2 hours. Take 1/3 of the remaining dough, and 1/2 tsp of the green food coloring, mix well, again, making sure that the food coloring is evenly mixed through the dough.
Wrap your green dough and the remaining dough up in plastic wrap, and put them into the fridge, too, for at least 2 hours.
See? A beautiful dough log at the end of it. I don't worry about the ends overly much, since they can easily be sliced off later. Now that your red dough is covered, roll out your green dough to about 4'x10", and again, roll the green dough up and over the white dough. As you're rolling it out, keep in mind that you'll want to move the dough often, so that it doesn't stick to the work surface. For some reason, my green dough gave me a lot of trouble, so I had to use the pinch together method again. It was frustrating at the time, but it worked out beautifully in the end.
Again, because the pinching of the dough can make it look a little rough, I rolled and rolled the dough log once I had it all covered in green, to smooth it out, and it worked perfectly. Once you have your dough log all covered, and smoothed out, wrap it in plastic, and pop it into the fridge for at least 5 hours, or overnight.
Once your dough has rested, preheat your oven to 350*, and slice the dough logs into 1/4" slices, then cut them in half.
How cute are these?! See, if you had mixed the chopped raisins into the red dough earlier, it would look perfectly natural. Lay your cookie halves onto a parchment paper lined cookie sheet, and bake them for 10-15 minutes. I slightly over baked mine, so while they still tasted good, the chopped raisins and sesame seeds didn't really sink into the dough all that much.
I chopped my raisins into quarters, but even that I think may have been a little bit too big, but it certainly gets the point across, and is still adorable.
Here are the cookies fresh out of the oven, and while they are still hot, press the raisins (or mini chocolate chips) and sesame seeds into the red part of the cookies. If you don't feel like going that extra step, these are still so cute just as is!