Recipe - Cappuccino-Pistachio Shortbread

1 Envelope cappuccino coffee
Mix 0.77ounce
From a 2.65ounce package
1 tablespoon Water
Three fourths cup Butter or margarine
Softened
One half cup Powdered sugar
2 cup Allpurpose 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 6inch round, about 1/2inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about One half 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 One half 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.

Recipe By : Gold Medal, The Best of Holiday Baking

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip