Last updated 6/12/2012 1:12:10 AM. Recipe ID 39997. Report a problem with this recipe.
Title: Cappuccino-pistachio shortbread
Categories: Cakes & coo, Breads, Muffins & r
Yield: 32 Servings
1 Envelope cappuccino coffee
Mix -- 0.77-ounce
From a 2.65-ounce package
1 tb Water
3/4 c Butter or margarine --
1/2 c Powdered sugar
2 c All-purpose flour
1 c Pistachio nuts -- chopped
1 oz Semisweet chocolate
1 ts 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
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