Pistachio-Vanilla Bean Cookies

Step 1: In a large bowl beat butter with an electric mixer on medium to high for 30 seconds.

Step 2: Add sugar, vanilla, and salt. Beat until combined

Step 3: Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined

Step 4: Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 5: Stir in pistachios.

Step 6: Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.

Step 7: Preheat oven to 375°F.

Step 8: Line cookie sheets with parchment paper; set aside.

Step 9: Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets.

Step 10: Bake about 10 minutes or just until firm and browned on the bottoms.

Step 11: Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

Step 12: In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted.

Step 13: Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.