Pistachio Cream Cheese Cookies Food

PISTACHIO CREAM CHEESE FINGERS

Steps:

• 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.

PISTACHIO CREAM CHEESE LAYERD CAKE

Steps:

• 1. Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour, sift remaining powder in trash, set pan aside.
• 2. Mix French Vanilla cake mix according to box with the following ingredients: eggs, water, & oil. Once Blended add 1 box of pistachio pudding mix, blend until smooth. Also, for a more vibrant green color add a few drops of green food coloring.
• 3. Bake in oven for 26-29 minutes according to box. While that's baking, mix cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add one box of pistachio pudding mix and an additional 1/2 cup of milk, blending well... then lastly blend 1 whole tub of cool whip to the mix and refrigerate.
• 4. When the cake is cool... Use a frosting spatula to slip around the outer edging of the cake to make sure its not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated flip and place the bottom half of the cake back in the pan or on a tray.
• 5. Remove pistachio filling from fridge, stir a few times to make it easier to spread on the bottom layer of the cake... once all of the pistachio filling has been spooned on the bottom layer of the cake... smooth over to make it evenly across the entire cake, then flip and place the top half of the cake back on the bottom.
• 6. Lastly, take the remaining 1 cup of milk and pistachio pudding mix and blend well. Now add the remaining 8oz tub of cool whip and blend. Finally, frost the top layer of the cake. Ready to serve, Enjoy!
• 7. TIP: For a creamier topping make the pudding as the box tells you, then add an 8 oz tub of cool whip, blend well and add topping to cake. For an extra touch sprinkle almonds on top!

PISTACHIO-CREAM CHEESE COOKIES

Steps:

• In a large bowl beat butter and cream cheese on medium speed for about 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Add peel and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (if needed).
• Divide the dough into halves. Shapes each half into a roll about 1 1/2 inch in diameter. Place pistachio nuts on a piece of wax or parchement paper. Roll each dough roll in pistachio nuts. Wrap each roll in plastic wrap or wax paper. Chill for about an hour or until dough is firm enough to slice.
• Heat oven to 375.
• Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
• Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook.
• Makes about 44 cookies.
• Uncooked dough can be frozen for up to 2 months. Baked cookies can be stored between layers of waxed paper in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.

PISTACHIO CREAM CHEESE TARTLETS

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.