St. Patrick's Pistachio Cutout Cookies

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Preheat oven to 325 F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter or two knives, cut margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle. On a lightly floured surface roll the dough into a 10"x6" rectangle. Cut the dough into shamrock shapes with cookie cutters. Place cookies 1" apart on an ungreased cookie sheet. If you are not going to ice the cookies, sprinkle them with green sugar. Bake for 18-22 minutes or until lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.

For Powdered Sugar Icing:

2-1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
green food color

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color to desired color.

Note: Yield depends on size of cookie cutters. You will get about 30 cookies using a 2" diameter cutter, or fewer if you use a larger cutter.

Fiberpain Non-Stick Baking Mat

Perforated Baking Sheet

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