Created by Fizzybrat on June 26, 2019
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.