"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." — IRENED
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1 (8 ounce) package
cream cheese, softened
2 1/4 cups
1 (3 ounce) package
instant pistachio pudding mix
3 (1 ounce) squares
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.
I'm not sure what went wrong with these cookies but they didn't turn out well. The only change I made was that I added some chopped pistachios to the dough like somebody else suggested on their review. They seemed to have hardly any flavor to them whatsoever. Just a very doughy.
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!
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.
I looked over all the reviews on this recipe and made these using a few of the ideas I read. One thing I did was add a bit more butter. Also I added two small packages of pistachio pudding mix and 1/2 cup chopped pistachios. The extra butter made them easier to roll and not at all sticky. The extra pudding mix added a lot of flavor and color. And the suggestion to use almond extract was an excellent choice however I used a bit more then suggested. I melted the chocolate in the microwave and used a wooden skewer to drizzle the chocolate. They were a hit. I made many delicious cookies this year however these were everyone's favorite by far
I could not mold this cookie, so I let the dough stand at room temperature. When it was soft enough, I used a cookie press (leaf shaped disc). Once the cookies were cooled, I sandwiched melted chocolate between two cookies. These are one my husband's ALL TIME FAVORITES!
Everyone thought they were store bought! Lovely delicate flavour, and they're green! I refrigerated for several days BEFORE baking and still came out great. They stay chewy and fresh for a long time after too. The only problem was SHAPING them. I had never made "fingers" before and through yummy trial and error I figured out you must roll them like worms, cut and bake. Thanks!
I'm a little surprised at the either/or reviews for this cookie. I've always found it a great recipe for the Christmas holidays, tasty and easy to make. It's always pretty on the tray -- I chill the dough to make the fingers easier to make and have used both white and dark chocolate.
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Cream Cheese Fingers
Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories from Fat: 27
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