Pistachio Cream Cheese Fingers
I have been making homemade cookie trays since 1987. I had made this cookie, Pistachio Cream Cheese Fingers, for my 1st 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.
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