For several years I worked in the registrar's office at a nearby college. Every year, on or about St Patrick's Day, we would throw an open house for the rest of the college faculty and staff. One year, I discovered this recipe and whipped up a batch for my contribution. Although I no longer work at the college, this Saturday I am going to a friend's birthday party which, as it coincides with St Patrick's Day, gives me a chance to dust off my shamrock cookie cutters. I'm posting the recipe below, which I originally got from the California Pistachio Commission. Also, for those of you who enjoy themed baking and/or have kids that do, check out the Best Bites website, which is always full of clever and yummy ideas.
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, softened
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel
Preheat oven to 357. 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. 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 - 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.
Photo Credit: California Pistachio Commission