Pistachio-Lime Shamrock Cookies

If shamrock-shape 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.



  • 1 cup butter
  • 1 cup granulated sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon grated lime peel
  • 1 cup finely chopped pistachios

Lime Icing

  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/4 teaspoon grated lime peel


  1. Cookies: Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough for 1 hour.
  2. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter *.
  3. Heat oven to 375 degrees F. Place cookies on ungreased baking sheet.
  4. Bake for 8 to 10 minutes or until lightly browned; cool.
  5. Pipe lime icing to outline cookies.
  6. Lime Icing: Combine butter, confectioners' sugar, milk and lime peel in a medium bowl. Mix until smooth.

Yield: 30 cookies; 1/2 cup icing