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Cappuccino Pistachio Shortbread

Cappuccino Pistachio Shortbread
  • Prep 30 min
  • Total 60 min
  • Servings 32
Wonderful homemade cookies made with cappuccino-flavored coffee mix, pistachio nuts and Gold Medal® all-purpose flour - perfect for dessert.
Updated December 29, 2010
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

  • Pistachio nuts not only add texture but also add a hint of green color to this shortbread.

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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