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.