From the Kingston family

Watermellon Sugar Cookies
makes 2-3 dozen

1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp. salt
1 Tbs. milk
3″ cup to cut rounds
red and green paste food coloring
1/3 cup mini chocolate chips — 3-4 per cookie
1 1/2 cup sifted powdered sugar
2 Tbs. water

Beat butter and shortening in large bowl at medium speed. Gradually add sugar, beating well. Stir in egg, milk, vanilla. Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Add a small amount of red food coloring to color as desired, beating until well blended. Shape dough into ball and chill at least 3 hours. Divide dough in half; store one potion in refrigerator. Roll the other portion to a 1/4″ thickness on a lightly floured surface. Cut with a 3″ round cutter. Cut circle in half. Place on ungreased cookie sheet. Press several mini chips in each cookie. Bake 375 degrees for 8-10 minutes. Do not brown. Cool on wire rack. Combine powdered sugar and water; mix well and add green food coloring. Dip round edge of each in green frosting and set on wax paper until firm. Add water as needed if too think. Repeat with refrigerated dough.