1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
6. Divide the dough into two portions. Tint one portion with red food coloring and the other with green food coloring, kneading until the color is evenly distributed.
7. Roll the red dough into a log about 1 inch in diameter and wrap it with the green dough, pinching the seams to seal.
8. Slice the log into 1/4-inch thick rounds and press mini chocolate chips into the red part of the cookie to resemble watermelon seeds.
9. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

As you bake, remember the joy of creation my mother always emphasized. Cooking is as much about expression as it is about following a recipe. Feel free to let your intuition guide you, just as I learned from her spirited improvisations in our family kitchen.