*  Exported from  MasterCook II  *
                      Cappuccino-Pistachio Shortbread
 Recipe By     : Gold Medal, The Best of Holiday Baking
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      envelope      cappuccino coffee mix -- 0.77-ounce
    1      tablespoon    water
      3/4  cup           butter or margarine -- softened
      1/2  cup           powdered sugar
    2      cups          all-purpose 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 6-inch round, about 1/2-inch thick, on a lightly floured surface.  Cut
 each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
 about 1/2 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 1/2 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.  Nutrition Analysis:  100 calories, 1g
 protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.
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