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
lucky charm 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
- 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*.
- Preheat oven to 375°F.
- 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.
