---------- 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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