St. Patrick's Pistachio Cutouts

1-1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup margarine
1/3 cup finely chopped pistachio nuts (the natural green kind, not the red dyed ones)
green sanding sugar (optional)
Powdered Sugar Icing (optional)

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.

Decorate with Powdered Sugar Icing tinted green with food coloring.

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

Servings: 30

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