Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1 cup white sugar

  3. 1 (8 ounce) package cream cheese, softened

  4. 1 egg

  5. 1 teaspoon vanilla extract

  6. 2 1/4 cups all-purpose flour

  7. 1 (3 ounce) package instant pistachio pudding mix

  8. 1 teaspoon baking powder

  9. 1/2 teaspoon salt

  10. 3 (1 ounce) squares semisweet chocolate

  11. 1 teaspoon shortening

Instructions Jump to Ingredients ↑

  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. 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. 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. 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.


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