Cappuccino Pistachio Shortbread Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cappuccino-flavored instant coffee mix
                        (dry)
  1         tablespoon  water
     3/4           cup  butter or margarine -- softened
     1/2           cup  powdered sugar
  2               cups  all-purpose flour
     1/2           cup  chopped pistachio nuts
  1              ounce  semisweet baking chocolate or white baking
                        bar
  1           teaspoon  shortening

Heat oven to 350º. Dissolve coffee mix in water in medium bowl. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.

Divide dough in half. Shape each half into a ball. Pat each ball into
6-inch round, about 1/2 inch thick, on lightly floured surface. Cut each
round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely.

Place chocolate and shortening in small microwavable bowl. Microwave
uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle. Drizzle over cookies.

Caramel Apple Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  butter or margarine -- softened
     1/2           cup  shortening
  1 1/2      teaspoons  vanilla
  2                     eggs
  3               cups  all-purpose flour
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
                        Red paste food color, if desired
                        About 24 wooden sticks with rounded ends
                        Caramel Glaze -- (recipe follows)
                       
                        CARAMEL GLAZE
  1       (14 ounce) package  vanilla caramels
     1/4           cup  water

Heat oven to 400º. Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla and eggs. Stir in flour, baking soda and salt. Stir in food color to tint
dough red.

Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut
with 3-inch round or apple-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each cookie. Bake 8 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread top third of each cookie (opposite wooden stick) with Caramel Glaze. Hold cookie upright to allow glaze to drizzle down cookie.

CARAMEL GLAZE:

Heat caramels and water in 2-quart saucepan over low heat, stirring
frequently, until melted and smooth. If glaze becomes too stiff, heat over low heat, stirring constantly, until softened.