Chocolate Dipped Pistachio Shortbread Recipe

Name: Chocolate Dipped Pistachio Shortbread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings, 3 cookies (64 g) each
Ingredients: 1 cup flour; 1/2 tsp. Magic Baking Powder; 1/4 tsp. salt; 1/2 cup butter , softened; 1/3 cup sugar; 1 tsp. vanilla; 2/3 cup shelled pistachios , coarsely chopped, divided; 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate , chopped

Ingredients

1 cup flour
1/2 tsp. Magic Baking Powder
1/4 tsp. salt
1/2 cup butter , softened
1/3 cup sugar
1 tsp. vanilla
2/3 cup shelled pistachios , coarsely chopped, divided
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate , chopped

	PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 16 servings, 3 cookies (64 g) each

Instructions

Heat oven to 325ºF.
Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.
Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)
Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.
Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.

Desserts