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 Butter or margarine, softened
1 cup plus 2 tablespoons Powdered sugar
½ teaspoon Vanilla
2 cups Flour
2/3 cup Cornstarch
9 squares Semi-sweet chocolate
1/3 cup Chopped natural American pistachios
Cream butter and sugar until light. Add egg and vanilla; mix well. Stir together flour and cornstarch; gradually add to creamed mixture. Wrap dough and chill at least 1 hour. Roll dough to 1/8 inch thickness on floured board. Cut out cookies using a 2 ¼ to 2 ½ inch heart shaped cutter. In half of the cookies, cut a ¾ inch tiny heart out of the center. Bake on ungreased cookie sheet at 325° F. 8 to 10 minutes. Cool on wire rack. Melt chocolate; brush onto solid cookies. Top with cookie with cut-out. Sprinkle chopped pistachios into heart-shaped “hole”.