Watemelon Slice Cookies

3/4  cup		margarine, softened
3/4  cup		sugar
2		egg whites
1/2  teaspoon		almond extract
2  cups		all-purpose flour
1/4  teaspoon		baking powder
1/8  teaspoon		salt
2  dashes		Red and green gel food coloring

Tip: For nutritional information on all the ingredients in Watemelon Slice Cookies just click on each ingredient name. Then adjust the serving size for any Watemelon Slice Cookies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup of dough.
Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
On a lightly floured surface, roll plain dough into a 8-1/2-in. by 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up.
Roll green dough into a 10-in. by 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
Bake at 350 degrees for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.