Recipe - Chocolate-Dipped Shortbread

WAFER
6 tablespoon Unsalted butter
2/3 cup Granulated sugar
1 Egg yolk
One half teaspoon Vanilla extract
1 cup Allpurpose flour
One half teaspoon Baking powder
One half cup Pistachios; finely chopped
chocolate glaze
4 ounce Semisweet chocolate
2 teaspoon Vegetable oil
One fourth cup Pistachios; finely chopped

1. In a food processor or with an electric mixer, cream together the butter
and sugar. Add egg yolk and vanilla and mix till smooth. Add flour and
baking powder, stirring baking powder in slightly to distribute it, and
pulse or beat until flour is incorporated. Stir nuts in by hand. Turn out
onto 2 sheets of plastic wrap and form two 6" logs. Wrap well and
refrigerate for at least 2 hours or up to 3 days. Dough can be frozen for
one month. 2. Preheat oven to 350~F. Using a sharp knife, cut chilled dough
into rounds 1/4" thick. Arrange 1inch apart on ungreased cookie sheets,
reshaping into rounds if needed. Bake 1012 minutes, until edges are
lightly browned and cookies are pale golden. Cool on a rack. 3. To make
glaze, melt chocolate with oil. Dip with one half of each cookie. Roll
glazed edges in chopped pistachios. Let stand for 2 hours or until glaze
has set. Store covered for 2 days at room temperature or freeze for 2
weeks. MM Format Norma Wrenn
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
16, 1998