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)
1 cup Sugar
1 tablespoon Vanilla extract
2 cups Flour
1/4 teaspoon Salt (optional)
1 cup Natural American pistachios, finely chopped
Thick colorful jams
Cream shortening with sugar, egg and vanilla. Beat in flour, salt and 1/2 cup pistachios, a portion at a time. Shape dough into 1 1/2 inch balls; roll in remaining 1/2 cup pistachios. Place on ungreased baking sheet and bake at 350°F. for 10 minutes. Make a dent in each cookie by pressing with tip of spoon. Bake 10 minutes longer or until light golden on bottoms. Cool on wire rack then fill hollows with jam.