Watermelon Cookies

In a mixing bowl, cream butter, sugar, egg and extract until light and
fluffy. Combine flour, salt and baking powder; stir into creamed mixture
and mix well. Remove 1 cup of dough; set aside. At low speed, beat in
enough red food coloring to tint dough deep red. Roll into a 3-1/2-in-long
tube; wrap in plastic wrap and refrigerate until firm, about 2 hours.
Divide 1 cup of reserved dough into two pieces. To one piece, add enough
green food coloring to tint dough deep green. Do not tint remaining piece
of dough. Wrap each piece separately in plastic wrap; chill until firm,
about 1 hour. On a floured sheet of waxed paper, roll untinted dough into
an 8-1/2-in. x 3-1 12-in. rectangle. Place red dough along short end of
rectangle. Roll up and encircle red dough with untinted dough; set aside.
On floured waxed paper, roll the green dough into a 10-in. x 3-1/2-in,
rectangle. Place tube of red/untinted dough along the short end of green
dough. Roll up and encircle tube with green dough. Cover tightly with
plastic wrap; refrigerate at least 8 hours or overnight. Unwrap dough and
cut into 1/8-in, slices. Place 1 in. apart on ungreased baking sheets.
Lightly press dried currants and sesame seeds into each slice to resemble
watermelon seeds. Bake at 3750 for 6-8 minutes or until cookies are firm
but not brown. While still warm, cut each cookie in half or into pie-shaped
wedges. Remove to a wire rack to cool. Yield: 3 dozen.