- -- 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
3. On sheet of waxed paper* with floured rolling pin,
roll pink dough into 12 x 7 1/2 rectangle. On another
12 x
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 1 hour or until firm enough to slice
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. --
