Crunchy pistachios dot these chocolate-covered bar cookies. Spicy-sweet cardamom softens the overall flavor and makes them unique.
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon ground cardamom
1/2 cup butter, chilled
1/4 cup finely chopped pistachio nuts
1/2 cup semisweet chocolate chips
1 teaspoon vegetable shortening
- Preheat oven to 325°F (160°C).
- In a medium bowl combine flour, sugar and cardamom. Cut in butter until the mixture resembles coarse crumbs. Stir in nuts. Form dough into a ball and knead until all ingredients are blended.
- Roll out onto a lightly floured surface into a 10 x 6-inch rectangle. Transfer to a baking sheet and bake 25 to 30 minutes or until edges are just browned. Cut into 20 (3 x 1-inch) bars. Allow to cool.
- In a small saucepan, melt chocolate chips and shortening. Stir until smooth then drizzle over cookies.
Makes 20 (3 x 1-inch) bars.