Signature Recipes

Pistachio Shamrock Cookies
By Ann Clark, Ltd.

Makes about 18 cookies

The pistachio nuts give these shortbread-like cookies a delicate light green hue. If you believe that when it comes to St. Patrick’s Day, greener is better, add a dab of green food coloring to the dough. Ice these cookies with tinted royal icing, dust with confectioners’ sugar, or simply eat plain.

Place in a food processor and pulse until finely ground
1 cup pistachio nuts (unsalted)
3/4 cup sugar
1 teaspoon grated lemon zest

Beat with an electric mixer until light
1 cup unsalted butter, softened

Add and beat thoroughly
Nut mixture from above.
1 large egg
1 teaspoon vanilla extract
Green food coloring (optional)

Whisk together, then add and beat to incorporate
2 1/2 cups all-purpose flour
1/2 teaspoon salt

Wrap dough in plastic wrap and chill until firm. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until just barely browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

For the shamrock cookie cutter, visit:
www.annclark.com/product/Shamrock-Cookie-Cutter/traditional-cookie-cutters