Chocolate-Dipped Pistachio Shortbread

How do you tell when guests have spotted these nutty, chocolate-dipped wonders? Listen for cries of "How pretty!" followed by satisfied crunching.

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1 cup flour

1/2 tsp. CALUMET Baking Powder

1/4 tsp. salt

1/2 cup butter , softened

1/3 cup sugar

1 tsp. vanilla

2/3 cup shelled pistachios , coarsely chopped, divided

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

1. Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.

2. Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)

3. Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.

4. Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.

Chocolate-Dipped Pistachio Shortbread

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