2 c  All-purpose flour
      1 c  Sugar
      2 ts Lime peel; finely grated
      1 ts Baking powder
    1/2    Stick cold butter; cut in
           -small pieces (1/4 cup)
    3/4 c  Dried tart cherries
      3 lg Eggs; beaten with a fork
  1 1/4 c  Pistachio nuts; shelled,
           -lightly salted
       Heat oven to 350 degree F.  Lightly grease a large cookie sheet.
In a
  food process, process flour, sugar, lime peel and baking powder until
  blended.  Add butter and cherries. Pulse until cherries are coarsely
  chopped.
       Spoon off and reserve 1 tablespoon of the beaten eggs. Add
remaining
  eggs and the pistachios to food processor and pulse until dough is
evenly
  moistened.
       Turn dough out on a well-floured work surface (dough is stickly).
  Divide dough in quarters.  With hands, roll each portion into a 9-inch
log.
  Place logs crosswise 3 inches apart on prepared baking sheet. Press
logs to
  flatten to 2 inch wide.  Brush with reserved eggs.
       Bake 25 minutes or until golden brown.  Let cool on sheet on a
wire
  rack 10 minutes.  Loosen with a spatula and remove to a cutting board.
Let
  cool 10 minutes longer.
       Using a large heavy knife, cut each log diagonally in
1/2-inch-thick
  slices.  Arrange slices upright on clean cookie sheet (no need to
grease
  sheet).
       Bake 14 to 15 minutes longer until crisp.  Remove to wire rack to
cool
  (cookie will get even more crisp). From Woman's Day, November 1996.
  Formatted by Mary Wilson (BWVB02B).
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