I spent some time on Food52 looking for cookie recipes. These are really good.
8 ounces unsalted butter
3/4 cup confections sugar
2 cups flour
1 cup finely chopped raw unsalted pistachios (found these in a health food market and had to shell them myself)
1 tbsp. almond extract
Preheat the oven to 325 and line two cookie sheets with parchment paper.
Beat together the butter, sugar and extract until really smooth.
Add the flour and beat until smooth.
Add the pistachios and beat until they are really well incorporated.
In your hand make a nice sized ball and put them on the baking sheet about an inch apart. Bake for 18 minutes or until browned.
10 ounces semi-sweet chocolate
1/2 cup heavy cream
3 tbsp. chopped pistachios
French sea salt
In a small pot, heat the cream to just below a simmer. Add the chocolate and stir.
Dip the end of each cookie in the chocolate and lay it back on the parchment paper in the cookie sheet. Sprinkle the ends with pistachio nuts and a little salt.
Serve. They can keep for easily 3 days in a sealed container.