Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
1 c. butter or margarine
1 c. sugar
1 egg
2 c. flour
1 tsp. grated lime peel
1 c. natural pistachios, chopped
Lime icing (recipe follows)
Instructions:
1. Cream butter and sugar; beat in egg.
2. Stir in flour and lime peel; mix in pistachios.
3. Refrigerate dough 1 hour. Roll dough 1/4″ thick; cut shapes with shamrock-shaped cookie cutter.
4. Place on ungreased baking sheet. Bake at 375° F for 8 to 10 min. or until lightly browned; cool.
5. Pipe icing to outline cookies.
Lime Icing:
Beat until smooth:
1/4 c. butter or margarine
2-1/2 c. sifted powdered sugar,
2 Tbsp. milk
1/2 tsp. grated lime peel
If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Makes about 1 c.
Note: If desired, make up an additional half-batch of icing, color it green and pipe with fine tip inside white icing outline.
*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 to 2 1/2″ round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Makes 1 to 2 dozen cookies
Recipe courtesy of Acme Fresh Market.
