Chocolate-Dipped Pistachio Cookies

Cream the butter and sugar in a small bowl until light and fluffy. Gradually add the egg yolks and vanilla and beat thoroughly. Transfer to a large bowl, then sift in the flour. Using a fork or pastry cutter, mix until the ingredients are just combined and the mixture is smooth.

Roll the dough mixture into a tight ball and flatten into a thick disk. Cover in plastic wrap and refrigerate for at least an hour.

Preheat the oven to 350F and line two baking pans with parchment paper.

Take the dough out of the fridge, and lightly flour a large pastry board. Using a floured rolling pin, roll out the dough to about 1/8″ thickness. Using a cookie cutter, cut out our cookies (I used a disc shape) and place them onto parchment-lined pans. Bake for 12 minutes, or until just golden on the edges. Transfer to a wire rack to cool.

Using a double boiler, place chocolate and butter over low heat and melt until completely smooth and uniform. Take a cooled cookie and dip or paint half of the cookie in the chocolate mixture, then sprinkle pistachios over the chocolate-dipped section and place on parchment paper to set.