Preheat oven to 350°F. Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.

Place all ingredients except the chocolate in the bowl of a food processor and process until a smooth, soft, and slightly sticky dough forms.

Press the dough evenly into the prepared pan. Bake for about 25 minutes, or until very lightly golden brown and set. Let cool completely. Remove the sheet of shortbread from the pan and cut into squares with a big sharp knife. Cut each square into two triangles.

In a medium microwave-safe bowl, microwave the chocolate for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is smooth.

Dip each cookie in chocolate, allowing the excess to drip off. Place on a parchment lined baking sheet and allow the chocolate to set before serving or storing.

The cookies can be stored in an airtight container at room temperature for up to 5 days.