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Lime Pistachio Cookies

  •  4.8 stars stars based on 18 reviews
  •   92% would make this again
  • Review this recipe  Read reviews
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Makes about 18

For the cookies:
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios

For the lime icing:
2 tablespoons butter or margarine
1 cup powdered 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. Preheat oven to 375F. Roll dough 1/4 inch thick; cut shapes with cookie cutters. Place on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned; cool. Pipe icing to outline cookies.

Lime Icing:

Beat butter with powdered sugar, milk, and 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.

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Reviews of Lime Pistachio Cookies:

1-5 of 18 reviews   Next >>

  A cookie baker  Nov 3, 2011
Would make this again.
I roll into logs and slice then skip the icing and drizzle with white chocolate YUMMY!!!! 5 stars

  A cookie baker  May 13, 2011
Would make this again.
I make these every year, skipping the frosting. I roll this dough into logs, chill and slice. I also bake at 325 to keep them chewy. This is my favorite cookie to make and it's a big hit with my friends and family. 5 stars

  cookie eater in California  Dec 2, 2009
Would make this again.
I haven't made this particular recipe, but it seems to me that these are not "cut-out cookies". That is usually the case with "gooey" dough. Drop by spoonfuls onto the cookie sheet, and they should spread and cook like oatmeal or peanut butter cookies. Just a suggestion.... 5 stars

  Serrena in Fremont, Ca  Dec 29, 2008
Would make this again.
I would definely make this cookie again! It was a nice change of pace from the standard sugar cookie.

I substituted the milk in the icing recipe with 2 tsps of lime juice, this gave the icing a nice zing.

The dough was a bit goey so I separated it into 3 balls and rolled it out between two pieces of wax paper. I placed the rolled out dough in the freezer for about 20 minutes before cutting out the cookies. Using this method the cookies were very easy to cut out.
5 stars

  cookies are good  Dec 14, 2008
Would make this again.
i just made these cookies and they are really good, but I also thought the dough was too gooey. When I tried to cut them and pick them up, it wouuld stretch out, so I added about a 1/2 cup of flour and that did the trick :) 1 star

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