Green Pistachio Pudding Linzer Cookies (Print version)

Tender green pistachio pudding Linzer cookies filled with vanilla buttercream and finished with sprinkles.

# Ingredients:

For the green pistachio cookies

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 box (3.4 oz or 96 g) instant pistachio pudding mix, dry
04 - 1 large egg, room temperature
05 - 1 1/2 cups (180 g) all-purpose flour
06 - 1/4 teaspoon fine salt
07 - 1/3 cup (40 g) finely chopped shelled pistachios
08 - 1 tiny drop green gel food coloring, optional

For the vanilla buttercream

09 - 1/2 cup (113 g) unsalted butter, softened
10 - 2 cups (225 g) powdered sugar
11 - 1/2 teaspoon vanilla extract or vanilla bean paste
12 - 1-2 tablespoons milk
13 - Pinch of fine salt

For decorating

14 - 1/4 cup green sprinkles

# Instructions:

01 - In a large bowl or stand mixer, beat the softened butter, sugar, and dry pistachio pudding mix on medium speed for 2-3 minutes, until fluffy and evenly green. Beat in the egg and optional gel color.
02 - Mix in the flour and salt on low speed just until a soft dough forms. Fold in the finely chopped pistachios. Do not keep beating once the flour disappears.
03 - Divide the dough in half. Roll each half between two sheets of parchment to about 1/8-inch thick. Slide onto sheet pans and chill for 30 minutes, or freeze for 15-20 minutes, until firm.
04 - Heat the oven to 350°F. Cut 24 rounds with a 2 1/2 to 3-inch cutter. Cut a small center window from 12 rounds. Place the cookies on parchment-lined baking sheets and chill again for 5 minutes if soft.
05 - Bake for 7-9 minutes, until the cookies look set and the edges are barely starting to color. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
06 - Beat the butter until creamy. Add powdered sugar, vanilla, milk, and salt, then beat until smooth and pipeable. Add the second tablespoon of milk only if the filling is too stiff.
07 - Pipe or spread a thin layer of buttercream on each solid cookie. Top with the cutout cookies and press gently. Fill the center windows with green sprinkles and let the cookies rest for 20 minutes before serving.

# Good to know:

01 - Use dry instant pudding mix only, not prepared pudding.
02 - The dough can be rolled and chilled up to 24 hours ahead.
03 - Filled cookies keep best in a single layer or with parchment between layers.

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