1/4 c. butter, softened
1 small pkg. pistachio instant pudding
1 1/3 c. baking mix
1 egg
1 tbsp. sugar
confectioners sugar frosting, tinted green

Cream butter and pudding mix. Add baking mix, egg and sugar; mix well. Roll on lightly floured board to 3/8-inch thickness. Cut with shamrock-shaped cookie cutter.

Bake on lightly greased cookie sheet at 350°F for 9 to 10 minutes. Cool on wire racks. Top with frosting.

Yields 1 1/2 dozen.