Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat baking mat.

Whisk flour to break up any lumps then add in the cookie dough. Either by hand or with an electric mixer, combine dough and flour on low speed until well incorporated.

Using a rolling pin, roll dough to ¼ inch thickness. Cut out cookie shapes, using a half circle cookie cutter. You can also use a round cookie cutter and cut the circles in half.

Place the dough on prepared baking sheet.

Bake cookies at 350 for 8 minutes or just until the edges start to brown.

Allow the cookies to cook for about 5 minutes before transferring them to a wire rack to finish cooling to room temperature.

In a stand mixer or electric mixer combine sugar and meringue powder.

Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. If the icing is too hard, add more water one drop at a time. Too runny? Add more icing sugar one teaspoon at a time.

Separate the icing into small mixing bowls and add desired food coloring. You’ll need three colors: red, dark green and light green. For the two different shades of green just add additional drops of green food coloring to the bowl until it’s the color you are looking for.

Mix well and scoop the icing into piping bags or icing bottles.

Start with the red icing and create an outline in a half circle shape on the cookie. Be sure and leave enough room for the watermelon rind.

Fill in the outline with the red or hot pink icing.

Take a toothpick and move the icing around to fill in gaps or pop any bubble you see.

Allow the icing to completely dry before adding the next color. This keeps the icing from bleeding together.

Once the red has dried. Outline the outer edge of the cookies with a line of the dark green icing.

Allow the icing to dry before you add the lighter green edge then fill in between the dark green edge and the red icing with the lighter shade of green.

Allow the icing on the cookies at least 2-3 hours to dry before adding the seeds.

Once the icing has completely dried, use a black edible marker to draw the seeds on the watermelon.