1 cup butter or margarine
1 cup sugar
2 cups flour
1 teaspoon grated lime peel or half tsp lemon juice
1 cup finely chopped pistachios
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel or juice
Cream butter and sugar;
Beat in egg.
Stir in flour and lime.
Mix in pistachios.
Refrigerate dough at least 1 hour.
Preheat oven to 375F.
Roll out dough 1/4-inch thick;
Cut shapes with shamrock-shaped cookie cutter but circles are just fine.
Place cookies on ungreased baking sheet.
Bake for 8 to 10 minutes or until lightly browned. Less for soft cookies, longer for harder cookies.
Cool completely before putting on the frosting - do outlines or cover entire top.
Option - sprinkle a little Jello powder on tops just before serving for an extra kick of citrus.
Combine butter, powdered sugar, milk and lime in a medium bowl.
Mix until smooth.
Makes about 1/2 cup.
Option - Use green food coloring if you would like the icing to be deeper green.