Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 (3 ounce) package instant pistachio pudding mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 (1 ounce) squares semisweet chocolate
  • 1 teaspoon shortening


  1. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  3. Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  4. In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

04/10/2017
Pistachio Cream Cheese Fingers, recipe PT15M PT1H 5 455 calories

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