Disclaimor: This recipe is NOT gluten free, NOT low in sugar, NOT low in fat. However, there is some possibility that pistachios are good for you...and all things in moderation, right?

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