Cappuccino-pistachio shortbread

 
                      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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