Pistachio Cream Cheese Fingers

I have been making homemade cookie trays since 1987.  I had made this cookie, Pistachio Cream Cheese Fingers, for my 1^st Easter Cookie Trays.  So I hope you enjoy it.

Pistachio Cream Cheese Fingers Recipe

Pistachio Cream Cheese Fingers

1 cup sugar

1 cup margarine, softened

8 oz. pkg. cream cheese, softened

1 tsp. vanilla

1 egg

2 ¼ cups flour

1 pkg. (3 ¾ oz.) instant pistachio flavored pudding and pie filling mix

1 tsp. baking powder

½ tsp. salt

3 oz. (3 squares) semi-sweet chocolate or ½ cup semi-sweet chocolate chips

1 tsp. shortening

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add vanilla and egg; beat well. 

In medium bowl, combine flour, pudding mix, baking powder and  salt.  Add flour mixture to cream cheese mixture; mix well.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.   Grease cookie sheets.  Shape teaspoonfuls of dough into 1 ½ inch fingers.  Place on prepared cookie sheets.  Bake at 350 F. for 9 to 12 minutes or until set.  Cool completely.

In small saucepan, melt chocolate and shortening, stirring constantly until well blended.  Drizzle a small amount of chocolate over each cookie.  Allow chocolate to set before storing.      8 ½ dozen cookies

 

(Recipe for Pistachio Cream Cheese Fingers was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.