Cappuccino-Pistachio Shortbread

* Exported from MasterCook *

Cappuccino-Pistachio Shortbread

Recipe By : Gold Medal, The Best of Holiday Baking
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope cappuccino coffee mix -- 0.77-ounce
--from a 2.65-ounce package
1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup pistachio nuts -- chopped
1 ounce semisweet chocolate
1 teaspoon shortening

Preheat oven to 350 degrees. Dissolve the coffee in water in a
medium bowl. Stir in the margarine and powdered sugar. Stir in the flour
and 1/2 cup pistachios, using your hands if necessary, until a stiff dough
forms. Divide the dough in half. Shape each half into a ball. Pat each
ball into a 6-inch round, about 1/2-inch thick, on a lightly floured
surface. Cut each round into 16 wedges. Arrange the wedges on an
ungreased cookie sheet about 1/2 inch apart
with the pointed ends toward the center. Bake for about 15 minutes, or until
golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate, then
into the nuts. Place on waxed paper until the chocolate is firm. Penny Halsey
(ATBN65B). Nutrition Analysis: 100 calories, 1g protein, 10g carbohydrate, 6g
fat, 0mg cholesterol, 55mg sodium.



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