Instructions: Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk, and vanilla. Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Ass a small amount of red food coloring paste, beating until well blended. Shape dough into a ball; cover and chill at least 3 hours.

Divide dough in half; store one portion in refrigerator. Roll remaining portion into 1/4 inch thickness on a lightly floured surface. Cut dough with a 3 inch round cookie cutter; cut circle in half. Place on ungreased cookie sheet.

Press several chocolate chips in each cookie to resemble watermelon seeds.

Repeat with remaining dough. Bake at 375 degrees for 8-10 minutes (do not brown). Cool on wire racks. Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring paste, mixing until well blended. Dip round edge of each cookie in green frosting, and place on waxed paper until frosting is firm.

Yield: 3 dozen watermelon cookies.

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