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Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

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IRENED

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 {{adjustedServings}} servings

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Original recipe yields 100 servings

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Nutrition

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  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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.
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Reviews

Darcy
27
12/27/2003

I let the dough sit out until very soft and put it in a pastry bag with a large star tip and piped out the fingers. I dipped one end in the chocolate. They looked very nice.

Melissa Norris
17
2/19/2008

I have loved these since I was a little girl, they're a holiday staple at my mom's! She makes the shape by putting them in an tipless pastry/icing bag, and squeezing them out.

KEN-N-STEPH
17
10/23/2008

I was surprised also that a few people rated these poorly--I just made 5 different cookies from the Allrecipes Best Cookies book and these were a stand-out favorite at our party. The dough is VERY sticky and difficult to work with, even when cooled as directed--I found that simply wetting my hands with water helped me to achieve a slick little ball easily--this worked out better than fingers because these are so cakey and delicate that they have the potential to break. I also used more than the recommended chocolate--excellent. These also have a hint of a salty flavor which perfects the pistachio flavor. We will put these on our Christmas cookie platter every year from now on!