|
Cappuccino-Pistachio Shortbread
|
|
1 (.77 oz.) envelope cappuccino coffee mix from a 2.65-ounce package 1 tbs. water 3/4 c. butter, softened 1/2 c. powdered sugar 2 c. all-purpose flour 1 c. pistachio nuts, chopped 1 oz. semisweet chocolate 1 tsp. shortening Preheat oven to 350F. Dissolve the coffee in water in a medium bowl. Stir in the margarine and powdered sugar. Stir in the flour and ½ 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" round, about ½" thick, on a lightly floured surface. Cut each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet about 1/2" 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 c. pistachios in a small dish. Place the chocolate and shortening in a small microwavable bowl. Microwave uncovered on medium power for 3-4 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.
Nutrition Analysis: 100 calories, 1g protein,
Per Serving (excluding unknown items): 103 Calories;
|