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Recipe Name: Cappuccino-pistachio Shortbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 32

1 Envelope cappuccino coffee
Mix, 0.77-ounce
From a 2.65-ounce package
1 Tablespoon(s) Water
3/4 Cup(s) Butter or margarine
1/2 Cup(s) Powdered sugar
2 Cup(s) All-Purpose Flour
1 Cup(s) Pistachio Nuts, Chopped
1 Ounce(s) Semisweet chocolate
1 Teaspoon(s) Shortening
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

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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