Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 tablespoon Each softened butter or margarine, sugar and packed brown sugar
¼ cup Finely chopped shelled natural American pistachios
¼ cup Flour
½ teaspoon Grated orange peel
1/8 teaspoon Salt
Pistachio Ice Cream
Chopped pistachios (for garnish)
Pistachio Ice Cream: Place 1 cup coarsely chopped pistachios in flat dish; spoon ¼ cup Chocolate Sauce over pistachios. Stir to coat thoroughly; separate pieces as much as possible. Chill ½ hour. Soften 1 quart vanilla ice cream; stir in chilled chocolate covered pistachios. Freeze at least 2 hours.
Chocolate Sauce: Combine ¼ cup light corn syrup, 3 ounces semi sweet chocolate morsels and 1 tablespoon butter or margarine over low heat; stir until chocolate melts and mixture is smooth. Remove from heat; stir in 1 tablespoon milk and ¼ teaspoon vanilla.
Cream butter, sugar and brown sugar; beat in egg. Add pistachios, flour, orange peel and salt. With back of spoon, spread 2 tablespoons dough to 5 to 6 inch circle on greased cookie sheet. Bake 2 cookies at a time at 350° F. 5 to 6 minutes or until lightly browned around the edges. Remove immediately and shape over bottom of inverted custard cup or glass with 2 ½ inch bottom. Repeat with remaining dough. Scoop Pistachio Ice Cream into cookie cups; top with Chocolate Sauce and garnish with pistachios if desired.