Chocolate-Dipped Pistachio Shortbread

Name: Chocolate-Dipped Pistachio Shortbread
Yield: Makes 16 wedges
Ingredients: 1/2 cup, old-fashioned rolled oats; 1 1/2 cups (7 1/2 ounces/213 grams), unbleached all-purpose flour; 1/4 cup, cornstarch; 2/3 cup (2 2/3 ounces/76 grams), confectioners' sugar; 1/2 teaspoon, table salt; 1/2 cup, toasted and chopped pistachios; 14 tablespoons (1 3/4 sticks), unsalted butter, cold, cut into 1/8-inch-thick slices; 10 ounces (283 grams), finely chopped bittersweet chocolate

Desserts or Baked Goods
Chocolate
Make Ahead
Cookies

Appears in Cook's Illustrated November/December 2009

Achieving rich, buttery taste in this simple cookie is easy. But for the optimal crumbly, evenly browned texture, we needed to take a step back in time.

SERVES Makes 16 wedges

TIME 2 hours, plus 2 hours cooling

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