In a bowl, combine flour, salt, and baking powder. Set aside.

In a large mixing bowl, cream together butter and sugar. Add egg and extract. Add flour mixture and mix well. The dough will be thick. Set aside 1 cup of dough.

In bowl of the remaining dough, add red food coloring, a few drops at a time until shade of watermelon is reached. Shape dough into a 4” log and roll in plastic wrap.

Measure 1/3 cup dough from the 1 cup of dough set aside. Tint the 1/3 cup dough with green food coloring until the hue of the rind. Wrap green dough in plastic wrap and remaining plain dough in plastic wrap. Place all three in the refrigerator for 1 hour.

On a lightly floured surface, roll plain dough into 8-1/2 x 5” rectangle. Place red dough log on the short end and tightly roll up to the other side. Seal well.

Repeat with green dough rolling into 10 x 5” rectangle. Roll from short end around dough log and seal well.

Wrap in plastic wrap and place back in the fridge for at least 30 minutes or overnight to firm.

Preheat oven to 350 degrees and line baking tray with parchment paper. 

Unwrap the chilled dough and slice ¼ inch segments. Place on baking trays. Slightly press mini chocolate chips and sesame seeds into the dough.

Bake 9-11 minutes or until firm.

Remove from oven and immediately slice cookies in half. Place on a rack to cool completely.