Watermelon Sherbet Chipwiches

To Make the Cookies:

1) Preheat oven to 375 degrees F.

2) In a large mixing bowl, cream together the butter and sugar until fluffy. Then add the egg, vanilla and sour cream and mix again until combined. Fold in the green food coloring until the mixture reaches your desired shade of green.

3) In a medium bowl, sift together the flour, salt and baking soda. Then gradually add the dry mixture into the wet until a dough starts to form. The dough will be very sticky.

4) Roll dough out onto a piece of plastic wrap and cover. Refrigerate the dough for at least an hour, up to 4 hours.

5) After the dough has chilled, roll it out onto a well floured surface until it's about 1/4" thick. Take a cookie or biscuit cutter about 3" in diameter and cut circles out of the dough, placing them on a greased cookie sheet.

6) Bake cookies in a preheated oven for 8-10 minutes (10 minutes max). They may appear to not be fully cooked, but you don't want to over bake them. Let them cool on the cookie sheet for five minutes, and then move to a wire cooling rack.

To assemble your chipwiches:

1) Take your watermelon sherbet out of the freezer and let sit for about 5 minutes to soften a bit. Take about 1/2 cup of the sherbet, place it on one cookie, and then GENTLY press down on the sherbet with another cookie on top. With the back of a spoon (or even your finger) smooth the edge of the sherbet so it's flush with the edges of the cookies. Sprinkle the edge with mini chips or chunks. Freeze your chipwiches or serve right away as they will melt fast!