Vary the shape of these chocolate-dipped cookies depending on the season.

Chocolate Pistachio Heart Cookies

2/3 cup packed brown sugar
1 cup butter
1 teaspoon vanilla extract
1 large egg beaten
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup finely chopped pistachio nuts
3/4 cup semisweet chocolate pieces
1 tablespoon vegetable shortening
1/2 cup ground pistachio nuts

1. In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.
2. On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.
3. Bake in a 350°F (175°C) oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
4. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts.

Makes about 48 cookies.

Nutritional facts per serving: calories: 105, total fat: 7g, saturated fat: 4g, cholesterol: 16mg, sodium: 44mg, carbohydrate: 9g, fiber: 1g, protein: 2g, vitamin A: 42%, vitamin C: 1%, calcium: 1%, iron: 1%

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.