Pistachio Cookie Sticks

1 1/4 c flour
3 Tbsp sugar
1/4 tsp ground cardamom
1/2 c butter (no substitutes)
1/4 c finely chopped pistachios
1/2 c semisweet chocolate pieces
1 tsp shortening
Stir together flour, sugar, and cardamom in a medium mixing bowl. Cut in butter using pastry blender till the mixture resembles fine crumbs. Stir in pistachios. Form mixture into a ball and place on a lightly floured surface. Knead till smooth. Pat or roll dough into a 10x6" rectangle; place on ungreased baking sheet. Bake in a 325º oven for 25-30 minutes or till edges are lightly browned. Cut into 3x1" sticks while dough is still warm. Cool on wire racks. Melt semisweet chocolate pieces and shortening in a small heavy saucepan over low heat, stirring occasionally. Drizzle over cooled cookies.
Makes 20.
Freeze upto 6 months.

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