Cappuccino-Pistachio Shortbread

2 tbs dry cappuccino instant coffee mix
1 tbs water
3/4 cut butter (room temperature)
1/2 c. confectioner’s sugar
2 c. flour
1/2 c. chopped pistachio nuts
1 oz. semisweet baking chocolate or white chocolate
1 tsp. shortening

Preheat oven to 350 degrees. In medium bowl, combine coffee mix and water and dissolve. Add butter and confectioner’s sugar and beat on medium to high speed until creamy or stir by hand. Slowly add in flour and nuts until stiff dough forms using hands if necessary. Dive the dough equally in half. Form each half in a ball patting each one into a 6 inch round, approximately 1/2 inch thick on lightly floured surface. Slice each round into 16 wedges. Place 1/2 inch apart with pointed ends toward center on ungreased baking sheet. Bake approximately 15 minutes or until lightly browned. Remove immediately to wire rack. Cool completely.

Put chocolate and shortening in small microwavable bowl. Microwave uncovered on 50 percent (medium) 3 to 4 minutes, stirring after 2 minutes until mixture is smooth and thin enough to drizzle. Drizzle over cookies.

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