---------- Recipe via Meal-Master (tm) v8.02
 
      Title: RAINBOW RIBBONS REFRIGERATOR COOKIES
 Categories: Cookies
      Yield: 4 dozen
 
  3 1/2 c  Flour
      1 c  Sugar
      1 c  Margarine or butter,
           -softened
      1 ts Vanilla extract
    1/2 ts Salt
      2 lg Eggs
      1 ts Instant espresso coffee
           -powder
      2 ts Hot tap water
      2 tb Cocoa
    1/2 ts Anise extract
           Green food coloring
           Red food coloring
 
  4 hours or 1 week ahead:
  
  1. Combine first six ingredients in large mixer bowl.
  Beat on low speed until well blended. Divide dough
  into thirds; place each in a bowl.
  
  2. In a cup, stir instant espresso and 2 teaspoons hot
  tap water until dissolved. Stir espresso mixture and
  cocoa into one third of dough; with hand, knead until
  well blended. To second third of dough, add anise
  extract and enough green food coloring to tint dough a
  pretty green; knead until well blended. To remaining
  dough, add enough red food coloring to tint dough
  pink; knead until well blended. Shape each dough into
  a ball; wrap each with plastic wrap and regrigerate 1
  hour or until firm enough to handle (or, place dough
  in freezer 30 minutes).
  
  3. On sheet of waxed paper* with floured rolling pin,
  roll pink dough into 12 x 7 1/2" rectangle. On another
  sheet of waxed paper, roll chocolate dough into 12 x 7
  1/2" rectangle. On another sheet of waxed paper, roll
  green dough into 12 x 7 1/2" rectangle. Invert
  chocolate dough onto pink dough; invert green dough
  onto chocolate dough.
  
  4. Fold dough into thirds: Starting from one 12-inch
  side, fold one third of dough over middle one third;
  fold opposite one third over both to make 12 x 2 1/2"
  rectangular log. Wrap dough in plastic wrap and
  refrigerate 1 hour or until firm enough to slice (or
  place dough in freezer 30 minutes).
  
  5. Preheat oven to 400 degrees. Cut dough cross-wise
  into 1/4-inch-thick slices. Place slices, cut-side
  down, on ungreased cookie sheets, about 1 inch apart.
  Bake 10 minutes or until very lightly browned around
  edges. Remove to wire rack to cool. Store in tightly
  covered container and use within 1 week.
  
  * To keep waxed paper from slipping on counter, dampen
  counter slightly with a sponge before laying down
  waxed paper.
 
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