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Cappuccino Pistachio Shortbread

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

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

Directions

  • 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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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