Update my dinner status, I'm making this tonight.
Servings: 4 Dozen
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
