ingredients
1 1/4   cups   all-purpose flour
3    tablespoons   granulated sugar
1/2   cup   margarine (at least 80 percent vegetable oil)
1/3   cup   finely chopped pistachio nuts
1    cup   sifted powdered sugar
1    tablespoon   orange juice
1/4   teaspoon   vanilla
directions
Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in 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 10x6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2x1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.
Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.
In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container. Makes 30 cookies.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 71, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 9, fiber (g) 0, pro. (g) 1, vit. A (RE) 30.91, vit. C (mg) 0, sodium (mg) 36, calcium (mg) 0, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet