Pistachio Cream Cheese Fingers Recipe

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