I love shortbread and this one has it all. Buttery and tender with crunchy pistachios and chocolate chips. A great coffee-break snack and it's super-easy. A little nod to my European heritage. Aoibhneas!
Pistachio Chocolate Shortbread
3/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
3/4 cups semisweet chocolate chips
3/4 cup coarsely chopped pistachios
Preheat oven to 325 degrees. Coat a 8-inch square baking pan with nonstick cooking spray.
In a bowl, cream butter and sugar. Mix in vanilla. Beat in flour, gradually. Fold in nuts and chocolate chips. Spread in pan. Bake 30 minutes or until lightly browned. Cool completely and cut into squares.