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1
In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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2
Add in sugar and baking powder; beat until combined.
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3
Beat in egg and lime juice until combined.
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4
Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon.
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5
Knead in enough green food coloring for desired color.
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6
Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper.
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7
Chill 4-24 hours or until firm enough to slice.
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8
Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet.
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9
Bake in a preheated 375u00b0 oven for 7-8 minutes or until bottoms are lightly browned.
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10
Transfer cookies to a wire rack and let cool.
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11
Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down.
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12
To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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13
Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth.
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14
Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.
