¾ cup Butter
½ cup Granulated sugar
1 teaspoon Vanilla
1 ½ cups All-purpose flour
¾ cup Coarsely chopped, natural American pistachios
½ cup Semi-sweet chocolate chunks
Egg white, beaten
Cream butter and sugar. Add vanilla and stir in flour gradually. Fold in ½ cup pistachios and the chocolate chunks. Pat shortbread dough into greased 8 inch square pan. Brush lightly with egg white. Sprinkle remaining pistachios over top. Bake at 300° F., for 20 to 30 minutes or until lightly browned. Cool and cut into squares.