½ cup sugar
1 cup Love'n Bake ™ Pistachio Paste
3 sticks (12 ounces) butter, softened
½ teaspoon salt
1 teaspoon almond extract
3 eggs
1 ½ tablespoons milk
6 cups flour
8 ounces bittersweet chocolate
2 tablespoons vegetable shortening

Cream the sugar Love'n Bake™ Pistachio Paste, butter and salt. Beat in the almond extract, eggs and milk until fluffy. Add the flour and beat until well mixed.

Using a fluted tip, pipe 2 ½-inch long finger cookies onto a greased baking sheet. 

Bake in a preheated 375ºF oven for 10 to 12 minutes until lightly browned.

In a double boiler set over simmering water, melt the chocolate and shortening. Dip half of each cookie into the melted chocolate and cool to set on parchment paper.