Monday, December 19, 2011


3/4 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup chopped pistachios
1/2 cup semisweet chocolate chunks
1 beaten egg white
1/3 cup chopped pistachios

Preheat oven to 300 degrees.
Lightly grease a cookie baking sheet; set aside.

In mixer bowl combine the butter and sugar; cream together until light and fluffy; blend in the vanilla extract.  Gradually add in the flour, beating well.  Fold in the half cup of pistachios and the chocolate chunks.  Place the dough onto the prepared baking sheet and using your hands, pat the dough into an 8 x 10-inch rectangle.  Brush with the beaten egg white and sprinkle the 1/3 cup pistachios over the top.

Bake at 300 degrees for 35 to 40 minutes or until the shortbread is lightly browned.  Cool completely before cutting into 20 squares.

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