- 1 envelope (0.77 oz.) cappuccino coffee mix
- (from 2.65-oz. package)
- 1 Tbsp. water
- ¾ cup (1½ sticks) margarine or butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 cup chopped pistachio nuts
- 1 oz. semisweet chocolate
- 1 tsp. shortening
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Preheat oven to 350F.
In bowl, dissolve coffee in water.
Stir in margarine and powdered sugar.
Stir in flour and ½ cups of the nuts, using hands if necessary, until stiff dough forms. Divide dough in half.
Shape each half into a ball.
Pat each ball into 6-inch round, about ½ inch thick, on lightly floured surface.
Cut each round into 16 wedges.
Arrange wedges on ungreased cookie sheet about ½ inch apart with pointed ends toward center.
Bake about 15 minutes or until golden brown.
Immediately remove from cookie sheet.
Cool completely on wire rack.
Place remaining ½ cup nuts in small dish.
Place chocolate and shortening in microwavable bowl. Microwave uncovered on medium (50 percent) 3 to 5 minutes, stir after 2 minutes, until mixture can be stirred smooth and is drizzling consistency.
Dip 1 edge of each cookie into chocolate, then into nuts.
Place on waxed paper until chocolate is firm.
Provided by General MillsServes 32.Approximate Nutrition Analysis (per serving): calories, 100; protein, 1 g; carbohydrate, 10 g; fat, 6 g; cholesterol, 0 mg; sodium, 55 mg.
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