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Ingredients
Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped pistachio nuts until dough comes together.
Split dough into even portions and transfer to parchment paper. Shape dough into an even log as much as possible. Place logs onto a cookie sheet and refrigerate for 2 hours or until chilled.
Preheat oven to 300°F and remove dough from refrigerator.
Slice the dough into ¼ inch slices or to desired thickness. Transfer to a cookie sheet lined with parchment and bake for 20 minutes. The edges should be slightly browned but the middle may still be soft.
Cool the cookies completely before dipping.
Melt your chocolate and dip the cookies or spoon the chocolate over the cookie. Gently remove any excess chocolate, lay it out on a sheet of parchment and sprinkle some finely chopped pistachio on top.
Place into the fridge to set the chocolate and then serve.