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Pistachio-Lime Shamrock Cookies

1 cup butter or margarine
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 or margarine
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon grated lime peel

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 *.

Heat oven to 375 degrees F. Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool. Pipe lime icing to outline cookies.

Makes 30 cookies.

For icing, combine butter, confectioners' sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

*NOTE: 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.