Hanukkah Pistachio Cookies

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 a ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.

Preheat oven to 325 degrees F.

On a lightly floured surface, roll the dough into a 10-inch x 6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into 2-inch 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 and cool for 30 minutes.

For Icing: In a medium mixing bowl combine confectioners' 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.