Cappuccino-Pistachio Shortbread

 

2

tablespoons cappuccino-flavored instant coffee mix

1

tablespoon water

3/4

cup butter or margarine, softened

1/2

cup powdered sugar

2

cups Gold Medal® all-purpose flour

1/2

cup chopped pistachio nuts

1

ounce semisweet baking chocolate or white baking bar (white chocolate)

1

teaspoon shortening

• 1 Heat oven to 350°F. 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.
• 2 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.
• 3 Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• 4 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.