| 1 | Combine first six ingredients in large mixer bowl. |
| 2 | Beat on low speed until well blended. |
| 3 | Divide dough into thirds; place each in a bowl. |
| 4 | In a cup, stir instant espresso and 2 teaspoons hot tap water until dissolved. |
| 5 | Stir espresso mixture and cocoa into one third of dough; with hand, knead until well blended. |
| 6 | To second third of dough, add anise extract and enough green food coloring to tint dough a pretty green; knead until well blended. |
| 7 | To remaining dough, add enough red food coloring to tint dough pink; knead until well blended. |
| 8 | 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). |
| 9 | On sheet of waxed paper* with floured rolling pin, roll pink dough into 12 x 7 ? rectangle. |
| 10 | On another sheet of waxed paper, roll chocolate dough into 12 x 7 ? rectangle. |
| 11 | On another sheet of waxed paper, roll green dough into 12 x 7 ? rectangle. |
| 12 | Invert chocolate dough onto pink dough; invert green dough onto chocolate dough. |
| 13 | 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 ? rectangular log. |
| 14 | Wrap dough in plastic wrap and refrigerate 1 hour or until firm enough to slice (or place dough in freezer 30 minutes). |
| 15 | Preheat oven to 400 degrees. |
| 16 | Cut dough cross-wise into ?inch-thick slices. |
| 17 | Place slices, cut-side down, on ungreased cookie sheets, about 1 inch apart. |
| 18 | Bake 10 minutes or until very lightly browned around edges. |
| 19 | Remove to wire rack to cool. |
| 20 | Store in tightly covered container and use within 1 week. |
| 21 | * to keep waxed paper from slipping on counter, dampen counter slightly with a sponge before laying down waxed paper. |
