Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
¾ cup Butter or margarine, softened
¾ cup Powdered sugar
¼ teaspoon Vanilla
2 ½ cups Flour
½ cup Finely chopped American pistachios, divided
½ teaspoon Ground cinnamon
1/8 teaspoon Salt
Cream butter and sugar; add egg and vanilla. Blend thoroughly. Combine flour, ¼ cup pistachios, cinnamon and salt; gradually add to creamed mixture. Shape dough into smooth ball; chill 1 hour. (Dough is easier to handle when cool.) Using 1 tablespoon dough, roll into pencil shape strip 10 inches long. Form into pretzel shape and place on cookie sheet. Bake at 325° F. 25 minutes or until golden brown. Brush each cookie with Vanilla Glaze while warm; dip into remaining chopped pistachios to coat top. Place on wire racks to cool.