Shamrock Cookies with Pistachios
Everybody becomes a bit o' Irish when they bite into these easy-to-make refrigerator shamrock cut-out cookies. These are too good to make just once a year, use other cookie cutters for any occasion, holidays or special events.
1 cup butter or margarine
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 teaspoon grated lime peel
1 cup natural California pistachios, chopped
1/4 cup butter or margarine
2 1/2 cups sifted powdered sugar
2 tablespoons milk
1/2 teaspoon grated lime
- For Cookies: Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour.
- Roll dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter.* Place on ungreased baking sheet.
- Bake in a preheated oven at 375°F (190°C), 8 to 10 minutes or until lightly browned; cool. Pipe icing to outline cookies.
- For Lime Icing: Beat butter with powdered sugar, milk and lime peel until smooth. If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Makes about 1 cup.
Makes 1 1/2 to 2 dozen cookies.
*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 dough with 2-2 1/2 inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Tip: if desired, make up an additional half-batch of icing, color it green and pipe with fine tip inside white icing outline.
Recipe and photograph provided courtesy of the California Pistachio Board.