Preheat oven to 350F. In bowl, dissolve coffee in water. Stir in margarine and powdered sugar. Stir in flour and ½ cups of the 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 ½ inch thick, on lightly floured surface. Cut each round into 16 wedges. Arrange wedges on ungreased cookie sheet about ½ inch apart with pointed ends toward center. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack. Place remaining ½ cup nuts in small dish. Place chocolate and shortening in microwavable bowl. Microwave uncovered on medium (50 percent) 3 to 5 minutes, stir after 2 minutes, until mixture can be stirred smooth and is drizzling consistency. Dip 1 edge of each cookie into chocolate, then into nuts. Place on waxed paper until chocolate is firm.Provided by General MillsServes 32.Approximate Nutrition Analysis (per serving): calories, 100; protein, 1 g; carbohydrate, 10 g; fat, 6 g; cholesterol, 0 mg; sodium, 55 mg.
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