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 recipe Powdered Sugar Icing

Preheat oven to 325° 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 10 x 6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2 x 1-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. Decorate as desired with Powdered Sugar Icing. Store in a tightly covered container.

Makes 30 cookies.

Powdered Sugar Icing: In a large mixing bowl combine 1 cup sifted powdered sugar, 1 Tablespoon orange juice, and 1/4 teaspoon 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.

Makes 1/2 cup.