Cappuccino-Pistachio Shortbread

Cappuccino-Pistachio Shortbread

Ingredients:
1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 cup chopped pistachio nuts
1 ounce semisweet baking chocolate or white baking

Directions:
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1 teaspoon shortening
Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add butter
and powdered sugar. Beat with electric mixer on medium speed until creamy,
or mix with spoon. Stir in flour and nuts, using hands if necessary, until
stiff dough forms.
Divide dough in half. Shape each half into a ball. Pat each ball into
6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each
round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed
ends toward center on ungreased cookie sheet. Bake about 15 minutes or
until golden brown. Immediately remove from cookie sheet to wire rack.
Cool completely.
Place chocolate and shortening in small microwavable bowl. Microwave
uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until
mixture can be stirred smooth and is thin enough to drizzle. Drizzle over
cookies.
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
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