Watermelon Slice Cookies

3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup raisins
1 teaspoon sesame seeds

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup of dough.
Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up.
Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.