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Cappuccino Pistachio Shortbread
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Prep Time:
30 minutes
Total Time:
1 hour
Delicious cappuccino pistachio cookies made with Gold Medal® flour - a perfect treat!
Ingredients:
  • 3 tablespoons cappuccino-flavored instant coffee mix
  • 3/4 cup butter or margarine, softened
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup chopped pistachio nuts
  • 1/3 cup white baking chips
  • 1 teaspoon shortening
Instructions:
  • Preheat the oven to 350°F. Combine coffee and water in a medium bowl until dissolved. Mix in butter and powdered sugar. Add flour and 1/2 cup of nuts, and knead until a firm dough forms.
  • Divide the dough in two and form each half into a ball. Flatten each ball into a 6-inch round that is about 1/2 inch thick on a lightly floured surface. Cut each round into 16 wedges. Place the wedges on an ungreased cookie sheet, arranging them about 1/2 inch apart with the pointed ends towards the center.
  • Bake for 12 to 15 minutes until golden brown, then transfer to a wire rack immediately. Allow to cool completely for about 30 minutes.
  • Take the remaining 1/4 cup nuts and place them in a small dish. Put the white baking chips and shortening in a small microwavable bowl. Microwave uncovered on Medium (50%) for 3 to 4 minutes, stirring after 2 minutes, until the mixture is smooth and thin enough to drizzle. Dip one edge of each cookie into the melted mixture, then into the nuts. Place them on waxed paper until the coating is firm.

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