Pistachio Cream Cheese Fingers

Pistachio Cream Cheese Fingers

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"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."
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1 h 45 m servings 51 cals
Serving size has been adjusted!

Original recipe yields 100 servings



  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 108 Ratings

Most helpful positive review

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.

Most helpful critical review

I really didn't like these too well. I forgot, by the time I got around to making the recipe, that others had recommended using an additional box of pudding to enhance the flavor; I followed the...

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 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 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 V...

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 a...

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...

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 lo...

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 chi...

Found this recipe while searching for recipes which included pistachio pudding mix in the ingredients. They sounded good and I decided to make them as part of my Christmas cookie baking this yea...

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...

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