In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
In the bowl of an electric mixer, cream together the shortening and sugar.
Add in eggs, water, and watermelon flavoring. Beat to combine, until smooth.
Gradually add in the flour mixture until fully incorporated.
Remove 1 cup plus 2 tablespoons of the dough and mix with a few drops of green food coloring in a small bowl, until completely colored.
Remove 1 tablespoon of dough and mix with one drop of the super black food coloring. Wrap the black dough in plastic wrap and refrigerate.
Mix a few drops of pink food coloring into the remaining dough in the mixer bowl.
On a sheet of wax paper or parchment, roll the pink dough into a cylinder about 9” long and 1 ¾” thick. Place the log into the center of the paper. Fold the paper over the dough and push a ruler edge or dough scraper against the bottom of the log to remove air pockets and compress the dough. To keep the dough rounded while refrigerating, roll up the dough log in the wax paper/parchment and slip it into a paper towel tube that has been cut down the center lengthwise. Refrigerate.
Between two sheets of wax paper, roll out and trim the green dough into a 9” x 10” rectangle rectangle (about ¼” thick).
Remove the pink dough log from the refrigerator, unwrap, and place along the 9” edge of the green rectangle. Roll the up log in the green dough.
Line a jelly roll pan (baking pan with low sides) with wax paper and sprinkle with green sugar. Place the dough log onto the green sugar and roll until coated.
Re-wrap the log in wax paper, place in the paper towel tube, and wrap in plastic wrap. Refrigerate at least 2 hours or overnight to firm.
Remove the tablespoon of black dough from the fridge. Roll out the dough to 1/8” (very thin) between two sheets of wax paper or parchment. Place in the freezer until firm.
WHEN READY TO BAKE: Preheat oven to 350° F. Line a baking sheet with parchment paper.
Remove the dough log from the refrigerator. Unwrap and place on a cutting board. Cut the dough into ¼” thick round slices. Cut each circle in half. Place the half circles on the prepared baking sheet at least 1” apart.
Remove the black dough from the freezer. Use the bottom of a plastic straw to cut out circle dots. Gently use a toothpick to remove the dough dot from the bottom of the straw, if needed. Press three black dot “seeds” onto each cookie .
Bake for 10-12 minutes. (The cookies will not be browned.) Allow to cool on the baking sheet for3 minutes before transferring onto a wire rack to cool completely.
Store in an airtight container at room temperature for at least 2 weeks.