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Cappuccino-pistachio Shortbread

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CATEGORY CUISINE TAG YIELD
Grains Mexican Breads, Cakes & coo, Muffins & r 32 Servings

INGREDIENTS

1 Envelope cappuccino coffee
Mix, 0.77-ounce
From a 2.65-ounce package
1 T Water
3/4 c Butter or margarine
Softened
1/2 c Powdered sugar
2 c All-purpose flour
1 c Pistachio nuts, chopped
1 oz Semisweet chocolate
1 t Shortening

INSTRUCTIONS

Preheat oven to 350 degrees.  Dissolve the coffee in water in a medium
bowl.  Stir in the margarine and powdered sugar. Stir in the flour  and
1/2 cup pistachios, using your hands if necessary, until a stiff  dough
forms. Divide the dough in half.  Shape each half into a ball.  Pat
each ball into a 6-inch round, about 1/2-inch thick, on a lightly
floured surface. Cut each round into 16 wedges.  Arrange the wedges  on
an ungreased cookie sheet about 1/2 inch apart with the pointed  ends
toward the center. Bake for about 15 minutes, or until golden  brown.
Immediately remove from the cookie sheet.  Cool completely on  wire
racks. Place the remaining 1/2 cup pistachios in a small dish.  Place
the chocolate and shortening in a small microwavable bowl.  Microwave
uncovered on medium power for 3 to 4 minutes, stirring  after 2
minutes, until the mixture can be stirred smooth and is  drizzling
consistency. Dip one edge of each cookie into the  chocolate, then into
the nuts. Place on waxed paper until the  chocolate is firm. Penny
Halsey (ATBN65B). Nutrition Analysis: 100  calories, 1g protein, 10g
carbohydrate, 6g fat, 0mg cholesterol, 55mg  sodium.  Recipe By     :
Gold Medal, The Best of Holiday Baking  From: Western Mexican Cookbook
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 12.9mg
Sodium: 8.9mg
Potassium: 56.2mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 4g
Protein: 1.9g


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