Best Pistachio Cream Cheese Fingers Recipes

STRAWBERRY CREAM COOKIES

Strawberry Cream Cookies image

These cream cheese cookies make a lovely addition to any tea tray. -Glenna Aberle, Sabetha, Kansas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 7

Ingredients

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
Seedless strawberry jam

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO CREAM CHEESE TARTLETS

Pistachio Cream Cheese Tartlets image

Bite sized treat are terrific for appetizers on a buffet or served at a tea. Light and flavorful and oh, so easy to make! Cream cheese crust done in mini muffin pans makes them extra tasty.

Provided by GrammaJeanne

Categories Tarts

Time 35m

Yield 48 tarts, 48 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
4 ounces cream cheese, softened
1 (3 ounce) package instant pistachio pudding mix
1 3/4 cups cold milk
2 tablespoons granulated sugar
1/4 cup pistachio nut, chopped medium-fine

Steps:

For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
Shape into 48 balls of aobut 1 inch each.
Press onto bottom and up sides of ungreased mini-muffin cups.
Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
Cover and refrigerate for 5 minutes.
Spoon into tart shells; sprinkle with pistachios and serve.
Refrigerate any leftovers.

Nutrition Facts : Calories 88.9, Fat 7, SaturatedFat 4.2, Cholesterol 19.2, Sodium 52.7, Carbohydrate 5.3, Fiber 0.2, Sugar 0.6, Protein 1.5

PISTACHIO CREAM CHEESE COOKIES

Pistachio Cream Cheese Cookies image

I found this recipe in the December 2013 Taste of Home Magazine and made them at Christmas. I'm still making them. A nice creamy tasting cookie.

Provided by Alice C @Alliebaba

Categories Cookies

Number Of Ingredients 11

Ingredients

1/2 cup(s) butter, softened
3 ounce(s) cream cheese, softened
1 1/2 cup(s) confectioners' sugar
1 large egg
3 teaspoon(s) grated lemon peel
1 or 2 - drops green food colouring (mine needed 8 drops)
2 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) finely chopped pistachios
60 - shelled pistachios(about 1/3 cup)

Steps:

In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon peel, vanilla and green food colouring.
In a separate bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture.
Divide dough in half. Shape each half into a 7-1/2 inch long roll. Roll in finely chopped pistachios. Wrap each roll in plastic wrap and refrigerate 2 hours or until firm.
Preheat oven to 375 degrees. Unwrap and cut crosswise into 1/4 inch slices. Place one inch apart on an un-greased baking sheets. Press a whole pistachio into the centre of each cookie.
Bake 9 minutes or until edges are slightly browned. Remove from pans to wire racks to cool.