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Cappuccino-Pistachio Shortbread




Source of Recipe


Internet


List of Ingredients




1 envelope (0.77 oz.) cappuccino coffee mix (from 2.65-oz.package)
1 Tbsp. water
¾ cup (1½ sticks) margarine or butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 cup chopped pistachio nuts
1 oz. semisweet chocolate
1 tsp. shortening


Recipe



Preheat oven to 350F. In bowl, dissolve coffee in water. Stir in margarine and powdered sugar. Stir in flour and ½ cups of the nuts, using hands if necessary, until stiff dough forms. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about ½ inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges on ungreased cookie sheet about ½ inch apart with pointed ends toward center. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.

Place remaining ½ cup nuts in small dish. Place chocolate and shortening in microwavable bowl. Microwave uncovered on medium (50 percent) 3 to 5 minutes, stir after 2 minutes, until mixture can be stirred smooth and is drizzling consistency. Dip 1 edge of each cookie into chocolate, then into nuts. Place on waxed paper until chocolate is firm.