Light, flaky shortbread dipped in sweet, dark chocolate and topped with salty pistachios.
1. Preheat oven to 325ºF.
2. Cream butter and brown sugar together. Slowly add flour until dough comes together.
3. Butter or grease a 9×9 glass baking dish and spread dough out evenly. Take a fork and prick across the cookie dough.
4. Bake for 25 minutes or until light golden brown. Let cool.
5. In a Pyrex cup, microwave the semi-sweet chocolate chips in 30-second intervals, stirring between each time, until melted. (Should only take a total of 1 minute.)
6. Cut the shortbread into short sticks, dip one end in the chocolate and sprinkle with or roll in the chopped pistachios.
Enjoy!
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These were delicious but my shortbread was so tender it was hard to dip them in the chocolate without having them break. I ended up using a mini spatula to just spread the chocolate on. The pistachios add a pop of color that make them so pretty. These cookies would be a nice gift or cookie exchange recipe.
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