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Pistachio Shamrock Cookies




Source of Recipe


California Pistachio Commission Kitchen


List of Ingredients




1 C (225g) Butter or Margarine
1 C (200g) Sugar
1 Egg
2 C (280g) Flour
1 tsp Lime Zest
1 C (250ml) Finely Chopped Pistachios
Lime Icing
2 T Butter or Margarine
1 C (200g) Confectioners' Sugar
1 T Milk
1/4 tsp Lime Zest



Recipe



In a bowl, cream 1 cup butter and sugar.
Beat in the egg.
Stir in flour, teaspoon of lime zest and mix in pistachios.
Refrigerate dough 1 hour.
Roll out dough 1/4 inch (1/2cm) thick; cut shapes
with shamrock-shaped cookie cutter.
Preheat oven to 375F (180C).
Place cookies on ungreased baking sheet.
Bake for 8 to 10 minutes or until lightly browned.
Cool on a rack.
When the cookies are cool, pipe cookies with lime
icing to outline cookies.
To make the lime icing, combine 2 tablespoons of
butter, Confectionars' sugar, milk and lime zest
in a medium bowl.
Mix until smooth. Makes about 1/2 cup of icing
enough to pipe the Shamrock Cookies.