Pistachio Shortbread Cookies (Print Version)

# Ingredients:

01 - 2 sticks (227g) salted butter, room temperature.
02 - 1/2 cup (100g) granulated sugar.
03 - 2 cups (250g) all-purpose flour.
04 - 1 cup (120g) pistachios, shelled.
05 - 4 oz (113g) dark chocolate.

# Instructions:

01 - Beat softened butter until smooth.
02 - Mix in sugar just until combined.
03 - Add flour, mix until crumbly.
04 - Chop pistachios, reserve 1/3 for topping.
05 - Knead 2/3 pistachios into dough.
06 - Shape into log, wrap in plastic.
07 - Chill 1 hour until firm.
08 - Heat oven to 320°F/160°C.
09 - Slice log into 1/2-inch rounds.
10 - Bake 15-20 minutes until edges golden.
11 - Cool 10 minutes on sheet, then rack.
12 - Melt chocolate in 30-second intervals.
13 - Dip cookies halfway in chocolate.
14 - Top with reserved pistachios.
15 - Let set completely.

# Notes:

01 - Use real chocolate bars not chips for better melting.
02 - Can be frozen before baking.

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