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["Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.", "Meanwhile, whisk flour, salt, and baking powder in a small bowl.", "Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.", "Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13"" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2"" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.", "Position racks in upper and lower thirds of oven; preheat to 350u00b0F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4""-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1"" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.", "Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.", "Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.", "Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes."]
