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Cappuccino-Pistachio Shortbread
Cappuccino-Pistachio Shortbread
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Prep Time:
30 minutes
Total Time:
1 hour 45 minutes
Irresistible buttery cappuccino cookies surpass coffeehouse treats!
Ingredients:
  • 2 tablespoons cappuccino-flavored instant coffee mix
  • 1 tablespoon water
  • 3/4 cup butter or margarine, softened
  • 1/2 cup powdered sugar
  • 1/2 cup chopped pistachio nuts
  • 1 ounce semisweet baking chocolate or white baking bar (white chocolate)
  • 1 teaspoon shortening
Instructions:
  • Preheat the oven to 350°F. Combine the coffee mix with water in a medium bowl. Mix in butter and powdered sugar. Use an electric mixer on medium speed or mix with a spoon until creamy. Incorporate flour and nuts, using hands if needed, until a stiff dough forms.
  • Divide the dough in half and shape each half into a ball. Flatten each ball into a 6-inch round, about 1/2 inch thick, on a lightly floured surface. Cut each round into 16 wedges. Place the wedges about 1/2 inch apart with pointed ends towards the center on an ungreased cookie sheet.
  • Bake for around 15 minutes or until beautifully golden. Transfer the baked goods from the tray to a cooling rack right away. Allow them to cool completely for approximately 30 minutes.
  • In a small microwave-safe bowl, combine chocolate and shortening. Microwave uncovered on Medium (50%) for 3 to 4 minutes, stirring after 2 minutes, until the mixture is smooth and thin enough to drizzle. Drizzle over the cookies.

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