Cappuccino Pistachio Shortbread

 

3

tablespoons cappuccino-flavored instant coffee mix

1

tablespoon water

3/4

cup butter or margarine, softened

1/2

cup powdered sugar

1 3/4

cups Gold Medal® all-purpose flour

3/4

cup chopped pistachio nuts

1/3

cup white baking chips

1

teaspoon shortening

• 1 Heat oven to 350°F. Dissolve coffee in water in medium bowl. Stir in butter and powdered sugar Stir in flour and 1/2 cup of the 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 with pointed ends toward center on ungreased cookie sheet.
• 3 Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• 4 Place remaining 1/4 cup nuts in small dish Place white baking chips 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. Dip 1 edge of each cookie into melted mixture, then into nuts. Place on waxed paper until coating is firm.