Preheat oven to 350°F (175°C). Line an 8 by 8-inch square baking pan with parchment paper or foil, leaving an overhang.

Process all ingredients except the chocolate in a food processor 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, then into triangles.

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

Dip each cookie in the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and allow the chocolate to set.

Store the cookies in an airtight container at room temperature for up to 5 days.