Instructions: In a medium saucepan, combine butter and brown sugar. Heat and serve over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined.

Stir in 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.

On a lightly floured surface, roll half of dough at a time to 1/4 inch thickness. Using a 2 inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.

Bake in a 350-degree oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

In a small heavy saucepan, heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts.

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