Chocolate-dunked pistachio shortbread
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These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. The first time I made them, I used hazelnuts in the cookie dough but coated them in pistachios because the green color looked nice against the dark chocolate. When I made them again, I used coarsely-chopped pistachios in the dough as well, and I just loved the outcome. either way, I prefer bittersweet chocolate to the milk chocolate called for in the original recipe.
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