Everybody becomes a bit
o' Irish when they bite into these easy-to-make refrigerator
roll cookies.
Shamrock
Cookies with Pistachios
- 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
Lime Icing (recipe follows)
- 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 at 375*F (190*C),
8 to 10 minutes or until lightly browned; cool. Pipe icing to
outline cookies.
Makes 1 1/2 to 2 dozen
cookies.
Lime Icing: Beat 1/4 cup butter or margarine
with 2 1/2 cups sifted powdered sugar, 2 tablespoons milk and
1/2 teaspoon grated 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.
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 2-2 1/2 inch round cookie cutter and pipe icing
in shamrock shape on cookies after baking.
Recipe and photograph provided
courtesy of the California Pistachio Board.
