Pistachio Pudding Linzer Cookies (Print Version)

# Ingredients:

01 - 1 box (3.4 oz) instant pistachio pudding mix.
02 - 1 cup unsalted butter, room temperature, divided.
03 - 3/4 cup white sugar.
04 - 1 large egg.
05 - 1 1/2 cups all-purpose flour.
06 - 1/4 teaspoon salt.
07 - 8 ounces powdered sugar.
08 - 1/2 teaspoon pure vanilla extract or paste.
09 - 1 tablespoon 2% milk.
10 - Green sprinkles for decoration.

# Instructions:

01 - Beat pudding mix, butter and sugar until fluffy in mixer bowl.
02 - Mix in egg until well combined.
03 - Slowly add flour and salt until dough forms.
04 - Place between parchment, roll to 1/8-inch thick. Freeze 20 minutes.
05 - Cut circles and remove centers from half. Freeze again briefly.
06 - Cook at 350°F for 6-8 minutes until set.
07 - Beat butter, sugar, vanilla and milk until fluffy.
08 - Pipe frosting on solid cookies, top with cut-out cookies.
09 - Fill holes with sprinkles, tap off excess.

# Notes:

01 - Dough scraps can be re-rolled.
02 - Cool cookies completely before filling.

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