Aren’t they adorable?
This was one of those ideas that was rattling around in my brain and came out better than I hoped.
I dyed the sugar cookie dough red before baking. Using a circle cookie cutter, I cut out the circles and used a sharp knife to cut the circles in half. Bake according to your recipe’s directions. Let cool on cookie sheet five minutes and transfer to wire rack. At that momment, I gently poked the chocolate chips into the cookies, to resemble (very uniform) seeds. The chips will melt slightly. Once cookie is cool, place cookies in refridgerator to set the chips. Pipe your rind in green buttercream and you are all done. Simple and cute.
These cookies are huge! That’s a full size dinner plate in the above picture. If you wanted to make a smaller version, I’m sure mini chocolate chips would work just as well.