Preparation / Directions:
Stir together flour, sugar, and cardamom in a medium mixing bowl. Cut in butter using a pastry blender till the mixture resembles fine crumbs. Stir in pistachios. Form mixture into a ball and place on a lightly floured surface. Knead till smooth. Pat or roll dough into a 10x6 inch rectangular; place on an ungreased baking sheet. Bake in a 325 F oven for 25 to 30 minutes or till edges are lightly browned. Cut into 3x1 inch sticks while the dough is still warm. Cool on wire racks.
Melt semisweet chocolate and shortening in a small heavy saucepan over low heat, stirring occasionally. Drizzle over cooled cookies.