Rainbow Ribbons Refrigerator Cookies Recipe
Yield: 4 DozenRecipe by luhu.jp
Ingredients:
3 1/2 cup: Flour,
1 cup: Sugar,
1 cup: Margarine or butter, softened
1 tsp: Vanilla extract,
1/2 tsp: Salt,
2 large: Eggs,
1 tsp: Instant espresso coffee powder,
2 tsp: Hot tap water,
2 tbsp: Cocoa,
1/2 tsp: Anise extract,
Green food coloring,
Red food coloring,
4: Hours or 1 week ahead:,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Cookies