1 cup butter or margarine
1 cup sugar
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel
Preheat oven to 375°F.
Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios.
Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter (see hints below).
Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool completely.
Pipe lime icing to outline cookies.
Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.
Hint: 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 2-1/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Another Hint: Use green food coloring if you would like the icing to be deep green.