Pistachio Cream Cheese Fingers

Name: Pistachio Cream Cheese Fingers recipe
Prep time: 30 min
Cook time: 12 min
Yield: 8 dozen
Cuisine: Global
Ingredients: 1 cup butter, softened; 1 cup white sugar; 1 (8 ounce) package cream cheese, softened; 1 egg; 1 teaspoon vanilla extract; 2 ¼ cups all-purpose flour; 1 (3 ounce) package instant pistachio pudding mix; 1 teaspoon baking powder; ½ teaspoon salt; 3 (1 ounce) squares semisweet chocolate; 1 teaspoon shortening

by Dylan Perez 1 year ago

4.7 (10)

12 minutes

51.5 kcal

5.6 g carbs

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Description

These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.

Ingredients

1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon baking powder
½ teaspoon salt
3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

Directions

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.

Nutrition Facts

serving: 8 dozen

calories: 51.5 kcal

carbohydrates: 5.6 g

protein: 0.6 g

saturated fat: 1.8 g

cholesterol: 9.2 mg

sodium: 51.1 mg

fiber: 0.1 g

sugar: 3.1 g