These bite-sized pistachio shortbread cookies are finished with a dip in melted semi-sweet chocolate and a sprinkle of chopped nuts.
1–1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons confectioners’ sugar
1/2 teaspoon salt
3/4 cup (1–1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1–1/4 cups unsalted pistachios, roughly chopped
1 large egg yolk
3/4 teaspoon vanilla extract
7 ounces semi-sweet chocolate, roughly chopped
In the bowl of a food processor, pulse the flour, sugar and salt. Add the butter, 1/2 cup pistachios, egg yolk and vanilla extract. Process until a dough forms. Transfer the dough to a work surface and divide in half. Shape each piece of dough into a 1-1/4-inch diameter log about 8 inches long. Wrap in plastic wrap and refrigerate until firm, about 4 hours.
Preheat the oven to 325 degrees F. Line 2 sheet pans with parchment.
Cut the logs into 1/4-inch-thick slices and place on the sheet pan 1 inch apart. Bake until lightly golden, about 10 minutes. Cool the shortbread on the sheet pans.
Once the cookies have cooled completely, melt the chocolate in 30-second blasts in the microwave stirring to distribute the heat. Dip each cookie in chocolate and then dunk in the remaining pistachios. Place the cookies on the sheet pans to allow the chocolate to harden before serving.