A tasty, straightforward pineapple cake with a lovely baked icing. Product freezes effectively. Enjoy after letting thaw at room temperature.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Additional Time: | 1 hr 3 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 100 |
| Yield: | 8 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 (3 ounce) package instant pistachio pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 (1 ounce) squares semisweet chocolate
- 1 teaspoon shortening
Instructions
- 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.
Nutrition Facts
| Calories | 52 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 51 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
My son and wife just love these I make them for them quite often
Double recipe made 65 cookies but they varied in size slightly. amazing and easy!
I read a few of the reviews and based on that made some minor ta few things different. I remove 2/3 cup flour and replace that with a second box of pistachio pudding, 1 tsp almond extract to enhance flavor, and add chopped pistachios (optional – they are great without). Turned out delicious.
Made these for family Christmas. They were great and a big hit with everyone!
I added some crushed pistachios for extra flavor and my chocolate drizzle had cherry flavoring added. I wouldn’t say they were my favorite cookies but they were good enough for company for Christmas. (they are green after all)
I make these every Christmas for my cookie trays. They’re not a favorite of mine, but they have their fans (it’s one friend’s favorite) and it’s an easy and festive cookie. I do double the pudding mix and will add chopped pistachios if I happen to have any on hand.
I made these into little balls and flattened them. Then put the drizzle on. The less dough you use the better..
I’ve been making these since I was old enough to see over the kitchen table and “help” my mom. Lately, I’ve been rolling them out and making Christmas trees instead of the logs.
I added the extra box of pudding as several others recommended, but still found these a little bland. They look pretty though!
Excellent…..next time I will roll them thinner.
As per other reviews I decided to add a second box of pudding bc when adding one to the flour mixture the flavor just did not seem to be enough. A a result I found the dough to be stiff and I was unable to use a pastry bag, I did use the star disc on my cookie press. I still had to handle each one to make it straight. I decided at that point to roll them in balls and flatten with a glass. They did have to bake about 14 minutes or longer. I baked then until the edges were brown otherwise they were very gummy inside. The flavor was ok, I drizzled them with dark and with chocolate. All in all I would not make again.
I read many reviews of these cookies. To that end, I used an extra box of pistachio pudding in the dough to add more flavor. I had no trouble rolling them into fingers after chilling the dough. The bake time was slightly longer than what is listed in the recipe. I drizzled them with chocolate and sprinkled chopped pistachios over them. They were beautiful. Unfortunately, the taste is only mediocre. So, I give them five stars in looks and 1 star in taste, so 3 stars overall. They were also pretty time consuming with the chilling, rolling into fingers, cooling and then drizzling with chocolate. Again, very pretty cookies but not much on flavor.
Everyone who has reviewed this recipe is doing it all WRONG!!! You need to make them as usual but dump a whole bag of chocolate chips in them. THESE ARE THE BEST COOKIES IN THE WORLD! These cookies are both my daughters favorites, but we have to make a separate batch gluten free for my oldest who has Celiac’s disease. I always eat way too many when my girls bring Pistachio cookies to me! BTW, we’ve been making these cookies for over 30 years!
I love these cookies. Everyone that i gave them to loved them too. I make them every year to put with my cookie trays. Yummy
The only thing I did I different was put the dough into the fridge for a couple of days. Every one loves these. If you are molding them by hand, use crisco to grease your hands. Otherwise the dough will start to stick to your hands.
Made this, was disappointed that the pistachio flavor is non-existent. Does have a light, butter cookie taste. Will try this again with the advice from others adding more pudding mixture.
These are really excellent. They’re moist and delicate but they hold up great for give-aways. We call them “Martian Fingers’ at our house and my niece has said she’d never talk to me again if I didn’t make them for her every year. So I do. 🙂
NOT a fan of this recipe. It was spongy and strange, but had okay flavor. As others suggested, I added the extra pudding and tried using the dough in balls that flattened and in fingers that I piped. Did not like how they baked. Been baking for decades and I really wanted to like these, but sadly I won’t make them again.
I made these cookies for a cookie swap….big hit! I did as others had suggested, used an extra box of pistachio pudding, used almond extract,a little green food coloring and mixed in finely chopped pistachios in the batter and sprinkled some on the top. I used a pastry bag with the star tip which worked great. I did not refrigerate the dough. After I got through about half of the batter, the pastry bag broke, and I rolled the rest of the dough by hand, with no issues.
These cookies sounded really good but my family and I just didn’t want to eat these. Don’t get me wrong these are edible we just didn’t want to eat them. I don’t know. Will not make these again.
I have to say I give these cookies 5 stars in taste and 3 in difficulty. I found the dough very hard to work with. I softened the dough and piped through a pastry bag. Broke two bags attempting this. So I ended up making balls and flattening them. Dipped half of the cookie in chocolate then ground up some pistachio nuts and dipped in the nuts. Taste is wonderful but very time consuming for me.