2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
2 tablespoons instant coffee
1 teaspoon vanilla
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
1 large egg
For the dipping chocolate:
4 squares Baker's semisweet chocolate, melted
¾ cup finely chopped pistachio nuts
Combine flour, salt and baking powder and set aside; dissolve coffee in vanilla.
Cream butter. Slowly add sugar and beat till light and fluffy. Add egg and coffee-vanilla mixture, and slowly add dry ingredients, mixing well.
Drop from teaspoon onto cookie sheets lined with parchment paper. Bake at 375 degrees for 10 to 12 minutes. Cool completely.
Dip half of each cookie into melted chocolate and sprinkle with chopped pistachios.
Yield: Makes 3 ½ dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Lisa Bazzanella Smith, St. Petersburg