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 --
           Softened
    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
  sodium.