| 1 | Recipe by: gold medal, the best of holiday baking 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 ?cup pistachios, 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 ?inch thick, on a lightly floured surface. |
| 8 | Cut each round into 16 wedges. |
| 9 | Arrange the wedges on an ungreased cookie sheet about ?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 ?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. |
| 18 | Nutrition analysis: 100 calories, 1g protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium. |
