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