Dipping something in chocolate is almost always a good idea. But first, you have to learn how to work with that chocolate!

Until I made these cookies a week ago, I confess that I had tried (and failed) several time to properly temper chocolate. I’m usually a stickler with the thermometer, but for whatever reason I hadn’t succeeded in the past. (I can’t make fudge, either – I bet these are related. Though I have made plenty of other candies just fine).

Anyway, this time I used the clear and concise instructions from the Theo Chocolate Cookbook (unsponsored recommendation: buy it!). Because I was actually able to pull it off this time! Woohoo!

I am super proud of the way these cookies turned out. There’s a nice but not overwhelming hint of cardamom in the cookies themselves, and the chocolate and pistachios on the top give it a nice crunch. And like I said, chocolate improves just about everything.

Chocolate Dipped Cardamom Shortbread Cookie with Pistachios

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 tsp ground cardamom
• 3/4 cup softened butter
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 8 oz. dark chocolate, such as Theo or Ghirardelli
• About 3/4 cup chopped, shelled pistachios

Instructions

1. Cream butter and sugar until fluffy.
2. Next, whisk together the flour, cardamom and salt. Gradually add to the mixture while mixing on low speed. Finally, add the vanilla.
3. Using a large sheet of plastic wrap, shape into a roll and wrap tightly. Refrigerate for 30 minutes.
4. Preheat the oven to 350 degrees. Slice the roll into cookies (you may wish to reform into nicer circles, as cutting will smoosh them a little). Place on a baking sheet and then refrigerate another 15 mintues.
5. Bake 16-18 minutes or until very lightly browned. Allow to cool completely.
6. Temper chocolate using the seed method, then dip the cookies in chocolate and sprinkle with chopped pistachios immediately. Allow chocolate to set up before storing.