Chocolate-Dipped Cardamom Shortbread With Salted Pistachios

• FOR THE COOKIES:
• 1 cup Unsalted Butter, At Room Temperature
• 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• 3/4 teaspoons Ground Cardamom
• 2 cups All-purpose Flour
• FOR THE TOPPINGS:
• 1 cup Chocolate Chips (or White Chocolate Chips)
• 1/2 teaspoons Shortening
• 1/3 cups Salted Pistachios, Shelled And Coarsely Chopped

1. Preheat oven to 350u0b0F. Line a 9x9 inch pan with parchment paper and set aside.
2. In a mixing bowl, cream together butter and sugar using an electric mixer on medium-high for a full minute, until light and fluffy. Add the vanilla extract and ground cardamom and mix. Add the flour and mix on medium-high until completely combined, another full minute.
3. Press dough in an even layer into the prepared pan. Bake until lightly golden, 25-30 minutes. Remove from oven. Immediately cut into 1 x 3 inch bars. Allow to cool completely.
4. Once bars are cooled, melt the chocolate with the shortening in a double boiler, stirring frequently as it heats. Dip the bars into the melted chocolate and shake to remove excess.
5. Place cookies on a wire rack and sprinkle with salted pistachios. Allow to set around one hour.
6. Shortbread adapted from allrecipes.com, recipe for Shortbread Cookies II.

butter, sugar, vanilla, ground cardamom, allpurpose, toppings, chocolate chips, shortening, pistachios

Taken from tastykitchen.com/recipes/desserts/chocolate-dipped-cardamom-shortbread-with-salted-pistachios/ (may not work)