Pistachio Pudding Linzer Cookies

These delightful Linzer cookies feature a vibrant pistachio pudding flavor, a creamy buttercream filling, and a festive sprinkle topping. Perfect for holidays or any special occasion!

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Prep Time 30

Cook Time 8

Total Time 38

Servings: 1 serving

Course: Cookie, Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Cookie Dough

1 box Pistachio pudding mix Ensure it's instant pudding mix for quick preparation.
0.5 cup Unsalted butter Use softened butter for a smooth, creamy dough.
0.75 cup Granulated sugar Adds sweetness and helps with cookie texture.
1 large Egg A room temperature egg incorporates better into the dough.
1.5 cup All-purpose flour Measure flour accurately for the best cookie consistency.
0.25 tsp Salt Balances sweetness and enhances the overall flavor.

Buttercream Frosting

0.5 cup Unsalted butter Softened butter is key for a light and fluffy frosting.
8 oz Powdered sugar Sift powdered sugar to avoid lumps in your frosting.
0.5 tsp Vanilla paste Vanilla paste adds a richer flavor and visual specks, but extract works too.
1 tbsp Milk Use 2% milk, or adjust liquid for desired frosting consistency.

Garnish

as needed g Green sprinkles For a festive finish, or substitute with finely chopped pistachios.

Equipment

Stand Mixer
Parchment Paper
Cookie Sheet
3-inch round cutter
1.5-inch clover cutter
Wire Rack
Pastry Bag
M2 tip

Method

In a stand mixer, cream together the pistachio pudding mix, unsalted butter, and granulated sugar until fluffy.
Scrape down the sides and beat in the egg.
Turn the speed down to low and mix in the all-purpose flour and salt until well-combined.
Spread dough onto parchment paper and roll dough to approximately 1/8-inch thick.
Transfer dough (on the parchment) to a cookie sheet and freeze for 20 minutes.
Remove from freezer and place parchment on counter. Cut out rounds using a 3-inch round cutter.
For half the cookies, cut out the center with a 1.5-inch clover cutter.
Bake in a preheated oven at 350°F for 6-8 minutes.
Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.
In a clean bowl, beat together softened butter and powdered sugar.
Add vanilla paste and milk and beat until fluffy.
Fit a pastry bag with an M2 tip and fill it with frosting. Pipe frosting onto the bottom of a full cookie.
Top frosted cookie with the clover-hole cookie and fill the hole with green sprinkles.

Notes

Feel free to experiment with different pudding flavors or sprinkles for various holiday themes. These cookies are perfect for gifting or a festive treat!