Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
½ cup Butter or margarine, softened
¼ cup Powdered sugar
1 teaspoon Vanilla
1 cup Flour
1/8 teaspoon Salt
½ cup Natural American pistachios, finely chopped
Jelly, jam or butter icing
Combine butter, sugar, egg yolk and vanilla; beat until light and fluffy. Stir in flour and salt; mix thoroughly. Chill dough. Shape dough into small balls. Beat egg white until foamy; dip balls in egg white, then roll in chopped pistachios. Place on ungreased baking sheet; make deep indentation in each cookie. Bake at 350° F. 10 to 12 minutes. Cool. Fill indentation with jelly, jam or butter icing of your choice.