---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mocha Nut Rounds
  Categories: Cookies
       Yield: 48 servings
  
     3/4 c  Butter or margarine
     2/3 c  Granulated sugar
       2 ts Instant coffee crystals
            Dissoved in
     1/2 ts Water
       2 oz Semisweet chocolate
            Melted & cooled
     1/8 ts Salt
       1    Egg
       1 ts Vanilla extract
   1 1/4 c  All-purpose flour
       1 c  Milk chocolate chips
       1 tb Shortening
            Pistachio nuts; finely
            -chopped
  
   Recipe by: BH&G, Christmas Cookies 1994
       Beat the butter with an electric mixer on medium to high speed for 30
   seconds.  Add the sugar, dissolved coffee, melted chocolate and salt; beat
   until combined. Beat in the egg and vanilla extract. Beat in as much of the
   flour as you can with the mixer.  Stir in any remaining flour. Shape the
   dough into two 6-inch rolls.  Wrap in waxed paper and chill for 4 to 24
   hours.
       Preheat oven to 350 degrees.  Cut the rolls of dough into 1/4-inch
   thick slices; place on an ungreased cookie sheet. Bake for 10 to 12
   minutes.  Cool on a rack.  Melt the milk chocolate and shortening. Roll the
   edges of the cookies in the melted chocolate, then the chopped nuts. Penny
   Halsey (ATBN65B).
  
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