3/4 c Butter or margarine
2/3 c Granulated sugar
2 ts Instant coffee crystals
Dissoved in 1/2 ts Water
2 oz Semisweet chocolate
Melted & cooled 1/8 ts Salt
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 c Milk chocolate chips
1 tb Shortening
Pistachio nuts; finely -chopped Recipe by: BH&G, Christmas Cookies 1994 Beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, dissolved coffee, melted chocolate and salt; beat until combined. Beat in the egg and vanilla extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape the dough into two 6-inch rolls. Wrap in waxed paper and chill for 4 to 24 hours. Preheat oven to 350 degrees. Cut the rolls of dough into 1/4-inch thick slices; place on an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool on a rack. Melt the milk chocolate and shortening. Roll the edges of the cookies in the melted chocolate, then the chopped nuts. Penny Halsey (ATBN65B). —–