Rainbow Ribbons Refrigerator Cookies
Description
These Rainbow Ribbons Refrigerator Cookies are a visually stunning treat that combines three distinct flavors into one delicious bite. The dough is divided and tinted to create vibrant layers of rich chocolate, refreshing mint-green, and sweet berry-pink. Once chilled and sliced, each cookie reveals a beautiful striped pattern that is as delightful to look at as it is to eat. The texture is crisp on the edges with a tender, chewy center, offering a perfect balance of sweetness and buttery richness. Ideal for holiday parties, potlucks, or simply brightening up a Tuesday afternoon snack, these no-bake-assemble cookies require only chilling and slicing before baking. They are a crowd-pleaser that showcases simple ingredients transformed into an elegant dessert through careful preparation and colorful presentation.Directions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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In a large mixer bowl, combine flour, sugar, softened margarine or butter, vanilla extract, salt, and eggs.
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Beat on low speed until the mixture is well blended and forms a cohesive dough.
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Divide the dough into three equal portions. Place each portion in a separate bowl.
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In a small cup, stir instant espresso powder and hot tap water until completely dissolved.
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Add the espresso mixture and cocoa to one-third of the dough. Knead by hand until the dough is uniformly brown and well blended.
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Add anise extract and enough green food coloring to the second portion of dough to tint it a pretty green. Knead by hand until well blended.
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Add enough red food coloring to the remaining portion of dough to tint it pink. Knead by hand until well blended.
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Shape each colored dough into a ball. Wrap each ball tightly in plastic wrap.
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Refrigerate the wrapped dough balls for 1 hour, or until firm enough to handle. Alternatively, place them in the freezer for 30 minutes.
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On a sheet of waxed paper, using a floured rolling pin, roll the pink dough into a 12 x 7 1/2-inch rectangle.
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On another sheet of waxed paper, roll the chocolate dough into a 12 x 7 1/2-inch rectangle.
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On a third sheet of waxed paper, roll the green dough into a 12 x 7 1/2-inch rectangle.
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Carefully invert the chocolate dough onto the pink dough rectangle. Then, invert the green dough onto the chocolate dough, creating a stack of three colored layers.
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Fold the dough stack into thirds: Starting from one 12-inch side, fold one-third of the dough over the middle third.
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Fold the opposite third over the previous fold to create a long, narrow strip.
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Wrap the folded dough tightly in plastic wrap. Refrigerate for at least 2 hours or up to 1 week until firm.
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Unwrap the chilled dough. Using a sharp knife, slice the dough into 1/4-inch thick rounds.
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Place slices on prepared baking sheets, spaced about 1 inch apart.
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Bake for 10 to 12 minutes, or until the edges are just set and lightly golden. Do not overbake.
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Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 109kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.1g6%
- Cholesterol 15mg5%
- Sodium 49mg3%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 0.5g2%
- Sugars 4.8g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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