Chocolate-Dunked Pistachio Shortbread

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter
• 1/3 cup sugar
• 1/2 plus 1/3 cups raw unsalted pistachios, coarsely chopped, divided
• 1 teaspoon vanilla extract
• 4 ounces high-quality bittersweet chocolate, chopped

1. Position a rack in center of the oven and preheat to 325u0b0F. Line a large baking sheet with parchment paper.
2. Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
3. Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
4. Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.

flour, baking powder, salt, butter, sugar, unsalted pistachios, vanilla, bittersweet chocolate

Taken from food52.com/recipes/2223-chocolate-dunked-pistachio-shortbread (may not work)