Cup of Yum
1. Preheat oven to 325 degrees F.
2. Cream butter until light and fluffy.
3. Slowly add confectioner's sugar, scraping down sides. If dough is too sticky, add a little more flour. Add 3/4 chopped pistachios and zest of orange.
4. Mix flour and kosher salt together and add flour to butter mixture, mixing just until incorporated. Don't over-mix!
5. Flatten dough into a round or rectangular disk and chill 30 minutes. This is especially important on a warm day.
6. Lightly flour a board and roll out the shortbread dough to a thickness of about 1/3 to 1/2". Cut into shamrock shapes, or if making fingers, roll into a large rectangle and cut into rectangles approximately 1" x 2".
7. Bake on a silpat or parchment paper in center of oven for 20-25 minutes, or until a pale golden color.
8. If desired, sprinkle shortbread with sanding sugar immediately.
9. Cool completely on a wire rack
10. Store shortbread in an airtight container.

Chocolate Dipped Shortbread

1. Melt 1/4 cup chopped chocolate or chocolate chips over a double boiler or in the microwave for about 45 seconds, stirring occasionally.
2. Dip one end of each shortbread finger in melted chocolate, then into 1/4 cup finely chopped pistachios.