Sandías (Watermelon Cookies)

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  • Approximate Yield: 42 – 2.5 oz. cookies
  • 4th of July & Summer Brownies, Cookies & Bars Hispanic
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BakeMark Products Used

Trigal Dorado galleta & polvoron mix (#31742 1/50 lb)
BakeSense palm all purpose shortening (#17220 1/50 lb)

Alternate Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Trigal Dorado margarine purple (#34942 10/2.2 lb)
BakeSense ie all purpose shortening (#17217 1/50 lb)

Directions

MIX

Mix some Trigal Dorado Galleta & Polvoron Mix and BakeSense All Purpose Palm Shortening according to the instructions provided on the mix bag for a small batch.

* Alternate recipe: Combine and mix the following ingredients on low until smooth: 7 ½ LB Westco Ultra Rich Crème Cake Mix, 3 LB Trigal Dorado Margarine Blue and 2 ¼ LB bread flour. Add 2 ¼ LB whole eggs and mix on low setting until smooth. Do not over mix.

Divide dough into 3 equal parts. Place one part back into the mixer and incorporate the yellow food color on low speed. Remove from mixer. Repeat with the two other parts to make red dough and green dough.

MAKE UP

Roll the green dough into an 8" wide ¼" thick rectangle. Do the same with the yellow dough. Place the yellow dough on top of the green dough. Roll the red dough into a 2" diameter log and place in the center of the other piece. Roll the flat pieces over the log. Trim excess yellow and green dough. Seal dough edges. Wrap tightly with shrink film. Refrigerate for two hours.

Remove from refrigerator and slice into ¼" thick circles. Cut each circle in half at the seam. Place in a paper lined baking pan. Garnish with C'est Vivant Chocolate chips to mimic seeds

BAKE

Place into a 340°F convection oven and bake approximately 10 minutes.

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