Description
Soft, lightly nutty pistachio linzer cookies sandwiched with a smooth buttercream filling, creating a beautiful bakery style cookie.
Ingredients
- Pistachio cookies:
- 1 3.4 ounce box pistachio pudding mix
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- Buttercream filling:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Decoration:
- Green sprinkles
Instructions
- Beat the pudding mix, butter, and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg until fully incorporated.
- Add the flour and salt; mix on low speed just until a soft dough forms.
- Place the dough between two sheets of parchment paper and roll to about 1/8 inch thickness.
- Transfer the dough to a baking sheet and freeze for 20 minutes until firm.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cut the dough into rounds using a cookie cutter. Cut out a small center shape from half of the cookies.
- Place the cookies on the prepared baking sheets and bake for 7 to 9 minutes until set but not browned.
- Cool the cookies completely on wire racks.
- For the filling, beat the butter until smooth, then add the powdered sugar, vanilla, and milk; beat until fluffy.
- Spread or pipe frosting onto the solid cookies and top with the cut out cookies.
- Fill the centers with sprinkles if you wish and serve.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American