Cappuccino Pistachio Shortbread

Cappuccino Pistachio Shortbread

Wonderful homemade cookies made with cappuccino-flavored coffee mix, pistachio nuts and Gold Medal® all-purpose flour - perfect for dessert.

Prep Time



Total Time






tablespoons cappuccino-flavored instant coffee mix
tablespoon water
cup butter or margarine, softened
cup powdered sugar
1 3/4
cups Gold Medal® all-purpose flour
cup chopped pistachio nuts
cup white baking chips
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.
Makes 32 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Tip
Pistachio nuts not only add texture but also add a hint of green color to this shortbread.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 105
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 55mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 1g,
  • Protein 1g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.