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CHOCOLATE-DIPPED PISTACHIO SHORTBREAD

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Add ½ cup finely chopped toasted pistachios to dry ingredients in step 1. Bake and cool shortbread as directed. Once shortbread is cool, melt 8 ounces finely chopped bittersweet chocolate in microwave at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute. Stir in additional 2 ounces finely chopped bittersweet chocolate until smooth. Carefully dip base of each wedge in chocolate, allowing chocolate to come halfway up cookie. Scrape off excess with your finger and place on parchment paper–lined rimmed baking sheet. Refrigerate until chocolate sets, about 15 minutes.