Pistachio Cookies

According to the US Census Bureau, more than 36 million Americans claim some Irish roots in their family tree (that’s about eight times the population of Ireland, by the way). Of course, judging by the number of people who wear (or drink) a little something green on March 17, it could actually be true that everyone is Irish on Saint Patrick’s Day.

The “wearing of the green” started out as something much less showy, albeit more significant, than what people do today—at the turn of the 18th century in Great Britain, Irish patriots tucked a shamrock into their hatbands as a way to declare Irish pride. The shamrock, that symbol of Saint Patrick (who used its three leaves to teach the concept of the Holy Trinity), is a type of clover and a member of the pea family. Although clover is considered by some to be a weed, it’s actually a lovely ground cover, and I look forward to seeing a blanket of graceful, dark green three-lobed leaves come spring.

To celebrate Saint Patrick’s Day, while we wait for the snow to melt and the earth to turn naturally green, why not bake some edible shamrocks, made from a buttery pistachio-flavored dough?

Ann
Ann Clark Ltd.

Pistachio Shamrock Cookies
Makes about 18 cookies
The pistachio nuts give these shortbread-like cookies a delicate light green hue. If you’re of the mind that when it comes to St. Patrick’s Day, greener is better, you can 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 with your favorite Ann Clark cookie cutters, 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.

My favorite shapes for Pistachio Cookies include the Shamrock cookie cutter, the Frog cookie cutter, and the Holly Leaf cookie cutter.