Yield: 1 to 2 dozen cookies.
1 cup butter or margarine
Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in
pistachios. Refrigerate dough 1 hour.
Beat 1/4 cup butter or margarine with 2 1/2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon grated lime peel until smooth. If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Makes about 1 cup.
Note: if desired, make up an additional half-batch of icing, color it green using green food color and pipe with fine tip inside white icing outline.
* 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 dough with 2-2 1/2 inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Source: California Pistachio Commission