Pistachio Cream Cheese Fingers Recipe - Allrecipes.com
Pistachio Cream Cheese Fingers Recipe
  • READY IN hrs

Pistachio Cream Cheese Fingers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 12 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

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
Apr 10, 2012

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 recipe as written. But, in addition to the lack of flavor (except for the chocolate drizzle which, fortunately, overpowered the taste of the cookie), I didn't really care for the texture. I think the pudding makes them too dense because they're a little too moist.

 
Oct 23, 2008

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!

 
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.

 
Dec 29, 2009

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

 
Dec 27, 2003

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!

 
Dec 27, 2003

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!

 
Dec 05, 2006

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.

 

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Nutrition

  • Calories
  • 51 kcal
  • 3%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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