Pistachio Cream Cheese Fingers: 1 Amazing Recipe

Pistachio Cream Cheese Fingers have become my go-to treat whenever I need a little something special, especially during the holidays. I remember the first time I tried a homemade pistachio cream cheese pastry – the delicate, nutty flavor combined with the creamy sweetness was pure magic. Now, I’ve perfected my own version, and I’m so excited to share these super easy pistachio cream cheese fingers with you! They’re beautiful with their soft green hue and a lovely chocolate drizzle, making them perfect for any celebration or just because. They bake up so tender and melt in your mouth. Let’s get cooking!

Why You’ll Love These Pistachio Cream Cheese Fingers

These aren’t just cookies; they’re little bites of happiness! Here’s why you’ll be making this pistachio cream cheese pastry again and again:

• Incredible Taste: A perfect balance of nutty pistachio and tangy cream cheese that melts in your mouth.
• Quick Prep: The dough comes together in under 30 minutes, making them ideal for busy bakers.
• Family Favorite: Kids adore the fun color and sweet flavor, making it a wonderful family activity to bake this cream cheese pistachio fingers recipe together.
• Budget-Friendly: Uses common pantry staples and an affordable pistachio pudding mix.
• Festive Appearance: Their soft green color and chocolate drizzle make them a stunning addition to any dessert table.
• Versatile Treat: Perfect for holidays, parties, or just a simple afternoon snack.
• Easy to Master: This cream cheese pistachio fingers recipe is straightforward, even for beginners.
• Crowd-Pleaser: Everyone raves about the unique flavor combination in this pistachio cream cheese pastry.

Ingredients for Pistachio Cream Cheese Fingers

Gather these simple ingredients to create your own batch of nutty pistachio cream cheese bites. The key to these tender cookies is using ingredients at the right temperature!

• 1 cup (226g) butter, softened – This forms the base of our tender cookie.
• 1 cup (200g) white granulated sugar – For sweetness and structure.
• 1 (8 oz / ~226g) package cream cheese, softened – This is essential for that signature tangy creaminess that makes these pistachio cream cheese pastry delights so special.
• 1 egg – Binds everything together beautifully.
• 1 teaspoon vanilla extract – Enhances all the other flavors.
• 2 1/4 cups (about 281g) all-purpose flour – The main structure of our cookie dough.
• 1 (3 oz / ~85g) package instant pistachio pudding mix – This gives our cookies their lovely green color and distinct nutty flavor.
• 1 teaspoon baking powder – For a slight lift.
• 1/2 teaspoon salt – Balances the sweetness.
• 3 x 1-ounce squares semisweet chocolate (for drizzle) – Adds a touch of richness and visual appeal.
• 1 teaspoon shortening – Helps the chocolate melt smoothly for an easy drizzle.

How to Make Pistachio Cream Cheese Fingers

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease your cookie sheets or line them with parchment paper. This simple start is key to making delicious homemade pistachio cream cheese fingers.
2. Step 2: In a large mixing bowl, grab your softened butter, white sugar, and softened cream cheese. Cream these together with an electric mixer until the mixture is wonderfully light and fluffy. This creates the creamy base for our cookies.
3. Step 3: Beat in the egg and vanilla extract until everything is well combined. Your mixture should look smooth and cohesive.
4. Step 4: In a separate, medium bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking powder, and salt. Make sure these dry ingredients are evenly distributed.
5. Step 5: Gradually add the dry ingredients to the creamed mixture. Stir until a soft dough just begins to form. Be careful not to overmix at this stage.
6. Step 6: Cover the dough tightly with plastic wrap and refrigerate it for at least 1 hour. This chilling step is crucial for making homemade pistachio cream cheese fingers easier to shape and ensuring they hold their delicate form.
7. Step 7: Once the dough is chilled and firm, scoop teaspoonfuls of dough. Roll them gently between your palms to form small “finger” shapes, about 1 1/2 inches long. Place these on your prepared cookie sheets, leaving a little space between each one.

8. Step 8: Bake for 9 to 12 minutes. You’re looking for them to be just set and lightly golden on the very bottom. Keep a close eye on them, as these tender cookies can go from perfect to overbaked quickly.
9. Step 9: Transfer the baked cookies carefully to a wire rack to cool completely. Patience here ensures they don’t break.
10. Step 10: While the cookies cool, prepare the drizzle. Melt the semisweet chocolate squares with the shortening in a small saucepan over low heat. Stir constantly until the chocolate is completely smooth and glossy.
11. Step 11: Once the cookies are fully cooled, use a fork or a small piping bag to drizzle the melted chocolate over each cookie. This adds a beautiful finish and a touch of decadence, making them truly special homemade pistachio cream cheese fingers.
12. Step 12: Let the chocolate drizzle set completely before storing your delightful pistachio cream cheese pastry treats.

Pro Tips for the Best Pistachio Cream Cheese Fingers

Want to elevate your pistachio cream cheese pastry game? I’ve picked up a few tricks that make these cookies truly exceptional. Follow these tips for perfect results every time!

• Chill is Key: Don’t skip chilling the dough! It makes shaping these delicate cookies so much easier and prevents them from spreading too much.
• Watch the Bake Time: These cookies are tender and bake quickly. Overbaking will result in a dry cookie, so pull them out when the edges are just barely set.
• Flavor Boost: For an even more intense pistachio flavor, consider folding about 1/4 cup of finely chopped, unsalted pistachios into the dough along with the dry ingredients.
• Drizzle with Care: If piping the chocolate, use a thin tip for delicate lines. For a rustic look, a fork works perfectly!

What’s the secret to perfect Pistachio Cream Cheese Fingers?

The secret to the best pistachio cream cheese fingers lies in the balance of textures and flavors. Using softened cream cheese and butter ensures a creamy base, while properly chilling the dough prevents them from spreading, keeping that signature finger shape. For more baking tips, you can check out resources on baking techniques.

Can I make Pistachio Cream Cheese Fingers ahead of time?

Absolutely! You can prepare the dough up to 2 days in advance and keep it tightly wrapped in the refrigerator. Shape and bake them when you’re ready to enjoy these delightful pistachio cream cheese dessert fingers. For more information on food preparation and storage, consult our guidelines.

How do I avoid common mistakes with Pistachio Cream Cheese Fingers?

The most common mistake is overbaking, which leads to dry cookies. Another pitfall is not chilling the dough enough, causing them to spread too much. Ensure your butter and cream cheese are softened, but not melted, for the best texture. Understanding ingredient temperatures is key, as detailed in many recipe guides.

Best Ways to Serve Pistachio Cream Cheese Fingers

These delightful pistachio cream cheese pastry treats are so versatile! They’re perfect on their own, of course, but I love serving them alongside a cup of coffee or tea for an afternoon pick-me-up. For a beautiful dessert spread, arrange them on a platter with fresh berries like raspberries or a light fruit salad – the tartness really complements the cookies. They also make fantastic pistachio cream cheese dessert fingers to accompany a more elaborate cake or pastry selection at parties. Their elegant look and unique flavor make any occasion feel special!

Nutrition Facts for Pistachio Cream Cheese Fingers

These delicate pistachio cream cheese pastry delights are a perfect treat in moderation. Here’s a breakdown of the estimated nutritional information per cookie, making them a wonderful addition to your dessert repertoire, whether you’re looking for a sweet treat or nutty pistachio cream cheese bites.

• Calories: 52
• Fat: 3g
• Protein: 1g
• Carbohydrates: 6g

Nutritional values are estimates and may vary based on specific ingredients used. For detailed nutritional information, you can refer to our data.

How to Store and Reheat Pistachio Cream Cheese Fingers

Once your beautiful pistachio cream cheese pastry creations have cooled completely, it’s time to think about storing these delightful treats. To keep your sweet pistachio cream cheese logs fresh and delicious, place them in an airtight container. I usually layer them between parchment paper to prevent sticking, especially if they have a chocolate drizzle. Store them at room temperature for up to 3 days, or for longer storage, they can be kept in the refrigerator for about a week. If you want to make a big batch, these pistachio cream cheese finger snacks freeze wonderfully! Wrap them tightly first in plastic wrap, then in foil, and freeze for up to 3 months.

When you’re ready to enjoy your frozen pistachio cream cheese pastry rolls, simply transfer them to the refrigerator overnight to thaw. If they seem a little soft after thawing, you can gently reheat them in a 300°F (150°C) oven for just 2-3 minutes. This helps them regain a bit of their crispness, making them taste almost as fresh as the day they were baked!

Frequently Asked Questions About Pistachio Cream Cheese Fingers

What makes Pistachio Cream Cheese Fingers unique?

These cookies stand out because of their distinctive soft green color and the delightful combination of nutty pistachio flavor with a creamy, tangy cream cheese base. They offer a sophisticated yet approachable taste that’s perfect for special occasions or a sweet treat any time. The chocolate drizzle adds a lovely finishing touch!

How do I make sure my Pistachio Cream Cheese Fingers are soft and not crumbly?

The key to soft, tender pistachio cream cheese pastry is using softened, room-temperature butter and cream cheese. Also, be careful not to overmix the dough once the flour is added, as this can develop the gluten too much, leading to a tougher cookie. Chilling the dough before shaping is crucial for preventing them from spreading too thin and becoming crumbly. For more on baking, visit our terms.

Can I substitute the pistachio pudding mix in this recipe for how to make pistachio cream cheese fingers?

While the instant pistachio pudding mix is what gives these cookies their signature color and a significant portion of their flavor, you can experiment! For a similar nutty flavor, you could try finely ground pistachios mixed with a bit more vanilla and perhaps a touch of green food coloring. However, the pudding mix provides a convenient and consistent flavor profile that’s hard to replicate exactly for these pistachio cream cheese dessert fingers.

Are there other nuts I can use instead of pistachios for these pistachio cream cheese finger cookies?

While pistachios offer a unique flavor and color, you could certainly adapt this recipe with other nuts. Finely ground almonds or walnuts could provide a different nutty profile. Just remember that the color will change significantly, and you might want to adjust the sweetness or add a touch of food coloring if you’re aiming for a specific visual appeal like the classic pistachio cream cheese pastry.

Variations of Pistachio Cream Cheese Fingers You Can Try

While I adore this classic cream cheese pistachio pastry, sometimes it’s fun to mix things up! Here are a few ideas to put a new spin on these delightful pistachio cream cheese finger treats:

• Dietary Adaptations: For a gluten-free version, simply swap out the all-purpose flour for a good quality gluten-free baking blend. You can also explore dairy-free cream cheese and butter alternatives if needed, though the texture might vary slightly.
• Flavor Twists: Infuse a hint of citrus by adding a teaspoon of orange or lemon zest to the dough along with the vanilla extract. This adds a lovely brightness that pairs wonderfully with the pistachio.
• Danish Style: To create something akin to pistachio cream cheese danish fingers, you could try shaping the dough into small rectangles, adding a dollop of sweetened cream cheese filling in the center before baking, and then drizzling with chocolate.
• White Chocolate Drizzle: Swap out the semisweet chocolate for white chocolate for a different visual and flavor contrast. You could even add a few finely chopped pistachios on top of the white chocolate drizzle for extra crunch and visual appeal.

Pistachio Cream Cheese Fingers: 1 Amazing Recipe

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• Author: basmer1517
• Total Time: 1 hour 45 minutes
• Yield: About 8 dozen (100 cookies) 1x
• Diet: Vegetarian

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Description

These Pistachio Cream Cheese Fingers are a delightful holiday cookie with a tender, creamy texture and a soft green hue from pistachio pudding mix. They are easy to bake and finished with an elegant chocolate drizzle, making them a perfect showstopper for holidays, bridal showers, or gift baskets.

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Ingredients

Scale 1x2x3x

• 1 cup (226g) butter, softened
• 1 cup (200g) white granulated sugar
• 1 (8 oz / ~226g) package cream cheese, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups (about 281g) all-purpose flour
• 1 (3 oz / ~85g) package instant pistachio pudding mix
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 x 1-ounce squares semisweet chocolate (for drizzle)
• 1 teaspoon shortening (to help melt the chocolate smoothly)

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Instructions

1. Gather and prep ingredients. Ensure butter and cream cheese are at room temperature for smooth mixing.
2. In a large mixing bowl, cream together softened butter, sugar, and cream cheese until light and fluffy.
3. Beat in the egg and vanilla extract until incorporated.
4. In a separate bowl, whisk together flour, pistachio pudding mix, baking powder, and salt.
5. Gradually stir the dry mixture into the creamed mixture until a dough forms.
6. Cover the dough and refrigerate for at least 1 hour to firm up and make shaping easier.
7. Preheat oven to 350°F (175°C) and grease cookie sheets or line with parchment paper.
8. Shape teaspoonfuls of dough into small “finger” shapes, about 1 1/2 inches long, and place them spaced on prepared sheets.
9. Bake for 9 to 12 minutes, or until just set and lightly golden underneath. Avoid overbaking to maintain tenderness.
10. Transfer cookies to a wire rack to cool completely.
11. Melt semisweet chocolate and shortening over low heat in a small saucepan, stirring constantly until smooth.
12. Drizzle the melted chocolate over each cookie using a fork or a small piping bag.
13. Allow the chocolate to set fully before storing.

Notes

• Chilling the dough is crucial for easier handling and better shape retention.
• Watch the bake time carefully; these delicate cookies can dry out quickly.
• For more pistachio flavor, fold in finely chopped pistachios into the dough.
• Semisweet chocolate can be substituted with bittersweet or white chocolate.
• Store in an airtight container. Consume within a few days due to the cream cheese.
• These cookies are ideal for gifting and festive packaging.

• Prep Time: 30 minutes
• Cook Time: 9-12 minutes per batch
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 52
• Sugar: N/A
• Sodium: N/A
• Fat: 3g
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: 6g
• Fiber: N/A
• Protein: 1g
• Cholesterol: N/A

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