Cappuccino-hazelnut Shortbread

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 32
• 1 (7/8 ounce) package instant cappuccino mix
• 1 tablespoon water
• 3/4 cup butter or 3/4 cup margarine, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 cup hazelnuts, chopped
• 1 ounce semisweet chocolate
• 1 teaspoon shortening

Recipe

• 1 preheat oven to 350 degrees.
• 2 dissolve the coffee in water in a medium bowl.
• 3 stir in the margarine and powdered sugar.
• 4 stir in the flour and 1/2 cup nuts, using your hands if necessary, until a stiff dough forms.
• 5 divide the dough in half.
• 6 shape each half into a ball.
• 7 pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface.
• 8 cut each round into 16 wedges.
• 9 arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center.
• 10 bake for about 15 minutes, or until golden brown.
• 11 immediately remove from the cookie sheet.
• 12 cool completely on wire racks.
• 13 place the remaining 1/2 cup pistachios in a small dish.
• 14 place the chocolate and shortening in a small microwavable bowl.
• 15 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.
• 16 dip one edge of each cookie into the chocolate, then into the nuts.
• 17 . place on waxed paper until the chocolate is firm.