Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

91 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    12 m
  • Ready In

    1 h 45 m
IRENED
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 dozen

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.

Share It

Reviews (91)

Rate This Recipe
Darcy
26

Darcy

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.

KEN-N-STEPH
17

KEN-N-STEPH

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!

psoraine
16

psoraine

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.

More Reviews

Similar Recipes

Cream Cheese Sugar Cookies
(658)

Cream Cheese Sugar Cookies

Apricot Cream Cheese Thumbprints
(203)

Apricot Cream Cheese Thumbprints

Cream Cheese Cookies I
(173)

Cream Cheese Cookies I

Cream Cheese Cut-Outs II
(104)

Cream Cheese Cut-Outs II

Cream Cheese Christmas Cookies
(90)

Cream Cheese Christmas Cookies

Cream Cheese Spritz
(44)

Cream Cheese Spritz

Nutrition

Amount Per Serving (100 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cherry Cream Cheese Cake

>

next recipe:

Cream Cheese Sugar Cookies