Instructions: 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*.

Preheat oven to 375 F.

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

Lime Icing

Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth.

Makes 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.

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