• 1/3 cup butter, softened
• 1/3 cup shortening
• 3/4 cup sugar
• 1 large egg
• 1 tbsp. milk
• 1 tsp. vanilla
• 2 cups flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• red food coloring
• 1/3 cup semisweet chocolate mini-morsels
• 1-1/2 cups powdered sugar, sifted
• 2 tbsp. water
• green food coloring

Beat butter and shortening until creamy.  Gradually add sugar, beating well.  Add egg, milk and vanilla, mixing until blended.

Combine flour, baking powder and salt; gradually add to butter mixture.  Knead a small amount of red food coloring into dough to get a pinkish-red color.  Shape dough into a ball; cover and chill the dough for at least 3 hours.

Divide dough in half; store one portion in the refrigerator.  Roll remaining portion to 1/4-inch thickness.  Cut dough with a 3-inch cookie cutter; cut each circle in half and place on ungreased cookie sheets.  Press several chocolate mini-morsels into each cookie.  Bake in a preheated oven for 8 to 10  minutes.  Be careful not to let them brown; cool.

Combine powdered sugar and water.  Stir in a small amount of green food coloring to get a nice watermelon rind color.  You can make the colors as light or as intense as you want.  Dip round edge of each cookie in green frosting and place on wax paper until frosting is firm.