Chocolate-dipped pistachio shortbread from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 29, 2019

    My favorite shortbreads taste strongly of butter and have a firm texture - these unfortunately came out pale with a muted butter flavor and a texture that was a bit gummy/doughy. I made them in a very cold kitchen, however, and would like to try them again under more normal conditions. The chocolate coating, however, worked very well! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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