Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
½ cup Butter
½ cup Packed brown sugar
3 tablespoons Light corn syrup
¼ cup Natural American pistachios, finely chopped
¼ cup Flour
1 teaspoon Vanilla
Melt butter. Add sugar and syrup and heat until sugar is melted; stir in remaining ingredients and keep warm over low heat. Drop 4 mounded teaspoonfuls onto greased cookie sheet. Using back of spoon spread each mound into 4 inch round. Bake at 350° F. 4 minutes or until golden. Cool on cookie sheet until set; quickly turn cookies over with pancake turner. Roll each cookie into cylinder around handle of wooden spoon. Cool on wire rack. Repeat with remaining batter. Store tightly covered.