The look of these cookies is Irish, but the flavors — lime and pistachio — are pure California. Enjoy them for St. Patrick's Day or at any time you feel a sweet treat might come in handy.

Pistachio Shamrock Cookies

1 cup butter or margarine
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios

Lime Icing, (recipe follows)
2 tablespoons butter or margarine
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel

1. Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour. Roll out dough ¼-inch thick; cut shapes with shamrock-shaped cookie cutter*.
2. Preheat oven to 375°F (190°C).
3. Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool. Pipe lime icing to outline cookies.

Makes 5 to 6 dozen.

For Lime Icing: Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

*Note: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 2½-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

Recipe and photograph provided courtesy of the California Pistachio Commission.