Coffee With Jody Victor®

Here’s a great recipe for afternoon coffee or tea with your card club or friends……

Cappuccino-Pistachio Shortbread

Ingredients

2 Tbsp cappuccino-flavored instant coffee mix

1 Tbsp 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 (white chocolate)

1 tsp shortening

Directions

1. Heat oven to 350 degrees F. 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.

2. 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 about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.

3. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool comletely, about 30 minutes.

4. 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. Enjoy!

For a treat that looks as beautiful as it tastes, try this wonderful recipe for your next holiday get-together…..

Holiday Tiramisu Bowl

Ingredients

1 pkg. (8 oz.) Cream Cheese, softened

3 cups cold milk

2 pkg. (3.4 oz. each) Vanilla  Flavor Instant Pudding

1 (8 oz.) tub Whipped Topping, thawed, divided

48 Vanilla Wafers

1/2 cup brewed strong coffee, cooled

2 squares semi-sweet chocolate, coarsely grated

1 cup fresh raspberries

Directions

1. Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups whipped topping.

2. Line 2-1/2-qt. clear glass bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Reapeat all layers.

3. Top with remaining whipped topping and raspberries. Refrigerate 2 hours. Enjoy with your favorite coffee and friends!