1 .077-ounce envelope cappuccino coffee mix
1 tablespoon hot water
¾ cup butter or margarine, softened
½ cup confectioners' sugar
2 cups self-rising flour
1 cup chopped pistachio nuts
1 ounce semisweet chocolate
1 teaspoon shortening

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, combine coffee mix and water; stir to dissolve.  Stir in butter and confectioners' sugar.  Stir in flour and ½ cup pistachios until a stiff dough forms.  Divide dough in half.  On a lightly floured board, roll each piece of dough into a 6-inch circle.  Cut each circle into 16 pie-shaped wedges.  Place, ½-inch apart,  on prepared cookie sheets with the pointed ends toward the center.

Bake 15 minutes or until golden brown.  Remove from cookie sheets; cool completely on a wire rack.

In a small microwave-safe bowl, combine chocolate and shortening.  Microwave at 75% power for 3 minutes or until mixture is smooth and well blended.  Dip one end of each cookie into the chocolate mixture, then into remaining pistachios.  Place on waxed paper until chocolate is set.

Do you like this page? Please tell a friend! Name E-mail You: Friend: Your message: Get your own FREE referral system!