Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
3/4 cup Sugar
1/2 cup Butter or margarine
1 teaspoon Orange zest
2 cups Flour
3/4 cup Chopped natural American pistachios
1/2 teaspoon Baking powder
1/8 teaspoon Salt
1-1/2 quarts Ice cream, softened
3 ounces Semi-sweet chocolate, melted
Cream sugar and butter; beat in egg and orange zest. Combine flour, pistachios, baking powder and salt; stir into creamed mixture and mix thoroughly. Roll dough to 9-inch square on lightly floured board or on waxed paper. Cut into 2-1/2 to 3-inch squares. Bake on ungreased cookie sheet in 350 ° F. oven 8 to 10 minutes or until cookie is just set. Transfer to cooling rack. Spread softened ice cream in foil-lined 9-inch square pan; cover and freeze until firm. To assemble, brush underside of cookie with melted chocolate. Cut ice cream into 3-inch squares. Sandwich each ice cream square between chocolate-coated sides of 2 cookies. Wrap and refreeze if made ahead.