Cappuccino-Pistachio Shortbread
A Betty Crocker betty-crocker-cookies recipe for Cappuccino-Pistachio Shortbread.
Ingredients
- 2 tablespoons cappuccino-flavored instant coffee mix (dry)
- 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 bar
- 1 teaspoon shortening
Instructions
- 1
Heat oven to 350º.
- 2
Dissolve coffee mix in water in medium bowl.
- 3
Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon.
- 4
Stir in flour and nuts, using hands if necessary, until stiff dough forms.
- 5
Divide dough in half. Shape each half into a ball.
- 6
Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface.
- 7
Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
- 8
Bake about 15 minutes or until golden brown.
- 9
Immediately remove from cookie sheet to wire rack.
- 10
Cool completely.
- 11
Place chocolate and shortening in small microwavable bowl.
- 12
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.
- 13
Drizzle over cookies.