Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Sugar
1/2 cup Butter or margarine, melted
3 tablespoons Milk
1 teaspoon Vanilla
2-3/4 cups Flour
1 to 1-1/2 teaspoons Crushed anise seed
1 teaspoon Baking powder
1 cup Coarsely chopped, natural American pistachios
Combine sugar, butter, milk and vanilla; blend thoroughly. Add eggs; mix well. Combine flour, anise, baking powder and salt; add to butter mixture. Stir in pistachios; mix well. Cover and chill 2 to 3 hours. Divide dough into quarters; shape into 11 x 3 x 3/4-inch logs. Place on cookie sheets; bake 350° F. 20 minutes. Remove from oven; cool slightly. Cut into 1/2-inch diagonal slices. Lay cut sides down on cookie sheets. Bake at 250° F. 25 minutes.
Serving Suggestion: Melt 1 (8 oz.) chocolate bar in double boiler; with pastry brush, apply one layer of chocolate to cut side of cookie. Finely chop an additional 1/2 cup of natural American pistachios. Sprinkle on cookies while chocolate is warm.