The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 3, 2009
Hmmm...Taking some tips from other reviews I added chopped pistachios and added some green color to the dough. Taking the time to make "fingers" (Living in the Pacific Northwest the shape in the photos looks kind of like a slug) I rolled in a ball and flattened slightly. I melted white chocolate and frosted them with that. I'm not a good "drizzler" My husband and I just don't know if they have enough flavor actually. I will see how they taste after they sit for awhile, with some cookies are a bit more flavorful given a little time. We'll see.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 26, 2009
I really liked these cookies, they were something a little different than the usual kinds.
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Ali
Photo by Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: May 19, 2009
Not only were these very difficult to make attractively, no one that I sampled them on liked them much if at all.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 29, 2009
Don't bother. They did not bake in 9 - 12 minutes but in 15 minutes. Basically they had very little taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 19, 2009
I make these every Christmas for my company's cookie swap, and they're always a hit! I use an old hand-crank cookie press and a large star tip to shape the dough. Once they're baked & cooled, I drizzle them with melted chocolate (via pastry bag) and add red, white & green sprinkles. They freeze well, too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 3, 2009
These are pretty good. I did drizzle a bit of chocolate on top and then chopped up some pistachios and sprinkled them over the top. Added a little bit of elegance to them. I also added a drop or 2 of green coloring to brighten the drab light green. Will make them again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 1, 2009
These aren't my favorite cookie, but they certainly are yummy. Following the advice of other reviewers, I rolled the dough out into ropes and cut into pieces that I then shaped into fingers. I also added about a cup of finely chopped pistachios to kick up the flavor a bit and add a bit more texture. It worked wonderfully! I melted dark chocolate (75% cacao) and drizzled over the cookies, giving them yet another dimension of richness. They were well-liked by pistachio-loving eaters, so I will definitely make them again.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 31, 2008
Yeah, the fingers were impossible for me, so I used a cookie press with the Christmas tree disk. Great idea with the green batter :) Cookies were very yummy and soft. They also keep great on the counter in an air-tight container for at least a week.
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Cooking Level: Expert

Home Town: Franklin, Pennsylvania, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 24, 2008
This recipe is great BUT PLEASE substitute Almond extract for vanilla & You MUST pipe the cookies with a pastry bag and extra Large icing tip (or use a cookie press) Do not chill the dough 1st! this makes it a 5 star recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 24, 2008
I made these cookies for my cookies trays and they were a HIT! After chilling the dough, it was easy to work with and turned out great. I made 6 different types of cookies for the holidays and these turned out to be my favorite.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 22, 2008
These are okay. The pistachio flavor is barely noticeable. I probably wouldn't make these again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 9, 2008
these are wonderful cookies i get raves when i make them
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Cooking Level: Expert

Living In: Webster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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Reviewed: Dec. 4, 2008
I followed this recipe exactly, the cookies were very easy to make and very tasty. I had absolutely no problem with the dough, I put the dough in the freezer for an hour before rolling my fingers. Be sure that your butter and cream cheese is softened and not melted. I think that is the trick to non-sticky dough. I had pulled out the butter and cream cheese and let them sit on the counter for a couple hours before making the recipe.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 22, 2008
I made these cookies a couple of days ago and I am happy with the results. I read many of the reviews and tried the recipe with adding 1/2 cup finely chopped pistachios. Since I was making them for Halloween I added a splash of green food dye to make them a brighter color. I put about 1 cup of the dough at a time in a disposable pastry bag, snipped the end off and piped the dough unto parchment paper lined cookie sheets. Even with the extra nuts added the dough piped well and I didn't have to get my hands dirty. After making the chocolate drizzle I poured it into a quart size plastic bag, snipped the end off and it drizzled beautifully onto the cookies. I think it would be fun to make the cookies into finger shapes and try adding an "Almond fingernail" for Halloween next year. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 3, 2008
This cookie was awesome. I did add 1/2 cup of pistachio nuts (grounded up) for more flavor. I also dipped half of the cookie in the choc. Great Recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 25, 2008
I have had this in my recipe box since 2004 and finally got around to making it. Oh my goodness I regret waiting so long. These are wonderful. I followed the directions and chilled for 1 hour, then instead of fingers I just rolled and flattened into discs. Next time I will use 2 boxes of pudding mix to get a stronger flavor.
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 19, 2008
yummers - something different
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 29, 2008
Good cookies overall. I added 1/2c chopped pistachio nuts to increase flavor and this made dough easily shapable w/o any refrigeration. Increased baking time to 15 minutes. Can't use pastry bag when using nuts b/c tip will plug up, voice of experience :-(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 19, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 16, 2007
These turned out really good for me. Very pretty and Christmasy! I made the recipe exact and rolled teaspoons of it in my hands into fingers. A little messy. Chilling it helps but it's really not difficult. I ended up with about 60 cookies but some were a little large. Wish I'd doubled it! I'll be making more of these before Christmas. They taste wonderful. Thank you for the wonderful recipe!!!
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Cooking Level: Expert

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