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 Chopped dried apricots
¾ cup Water
1/3 cup Sugar
1 teaspoon Grated lemon peel
½ cup Chopped shelled natural American pistachios
½ cup Butter or margarine, softened
½ cup each Sugar and packed brown sugar
½ teaspoon Vanilla
1 ¾ cups Flour
½ teaspoon Baking soda
¼ teaspoon Salt
Combine apricots, water, sugar and lemon peel; bring to boil. Reduce heat and simmer 15 to 20 minutes or until apricots are tender and mixture is thickened. Cool slightly; add pistachios. Cream butter and sugars; add egg and vanilla. Add dry ingredients; blend in. Divide dough in half; roll to 10 x 8 inches between sheets of waxed paper. Spread with half of apricot mixture. Using waxed paper to lift, roll dough tightly jellyroll fashion from wide edge; repeat with remaining dough and apricot mixture. Wrap and chill thoroughly. With sharp knife cut into ¼ inch slices. Bake on greased cookie sheet at 400° F. 8 to 10 minutes or until lightly browned.