Pistachio Cream Cheese Fingers

I made these cookies a while ago and decided to make them again.  They are just sooo delicious!  People who do not even like pistachio have fallen in love with these cookies.  They are a soft delicate cookie that keeps everyone wanting more! 

 Pistachio Cream Cheese Fingers  

Prep time: 30 min           Cook time: 12 min            Yields: 8 dozen

• 1 cup butter, softened
• 1 cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (3 ounce) package instant pistachio pudding mix
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 (1 ounce) squares semisweet chocolate
• 1 teaspoon shortening

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.
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.
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 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. 

 

The only problem I have with these cookies is that i always make them too big!  I typically make them 2-3 times the size of what they are supposed to be.  They are quite delicious in the bigger size.  The only problem with this is that you will not get the desired dozen if you make them larger.  These are a great cookie for Christmas because they are green and also a fun cookie to make for Halloween as they can be turned into a finger or a caterpillar!  Enjoy!