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1-1/4 cups all-purpose flour
Icing:
Preheat oven to 325°F.
In a medium mixing bowl stir together flour and sugar.
Using a pastry cutter, 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 with decorative 2" cookie cutters or slice into thirty 2" strips. Place shapes or strips 1" apart on an ungreased cookie sheet.
Bake for 18-22 minutes or until lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes. Decorate as desired with Powdered Sugar Icing. Store in a tightly covered container.
Powdered Sugar Icing:
Posted by Wendy Mallis
Nutritional Info Per Cookie: 75 Calories (kcal); 4g Total Fat; (44% calories from fat); 1g Protein; 10g Carbohydrate; trace Cholesterol; 36mg Sodium
3 tablespoons sugar
1/2 cup margarine (at least 70% vegetable oil)
1/3 cup finely chopped pistachio nuts
1 cup sifted powdered sugar
1 tablespoon milk or orange juice
1/4 teaspoon vanilla
additional milk or juice if needed
In a large mixing bowl combine powdered sugar, milk or orange juice, and tsp. vanilla. Stir in additional milk or juice, 1 teaspoon at a time, until the icing reaches a piping consistency. If desired, tint a portion with food coloring. Makes 1/2 cup.