Watermelon Rind Preserve Cookies

Louisiana Watermelon Festival Recipe

  • 1 stick butter
  • 1 stick margarine
  • 1/8 tsp salt
  • 1/4 tsp grated lemon rind
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 3/4 cups sifted cake flour
  • Watermelon rind preserves (about 1/2 cup) if necessary, use blender

In large mixer bowl add cream butter, salt and lemon rind. Beat in sugar and egg yolks. On low speed, add flour and beat until mixture holds together. Use a teaspoon of dough and roll into even balls. Place cookies 1 inch apart on ungreased cookie sheet. Make a shallow hole in the top of each cookie and fill with preserves.

Bake at 375° for 15 – 17 minutes or until golden color.


  • 1 cup confectioners sugar
  • 2 Tbsp boiling water

Mix sugar and water until smooth. Cover airtight when not using. When cookie sheet is taken from oven, immediately brush glaze over each cookie. Brush cookie and preserves. Remove with metal spatula.

Yield: About 3 1/2 dozen.

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