Pistachio Cream Cheese Fingers

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup butter softened
• 8 ounce cream cheese softened
• 1  eggs 
• 2.3 cups flour all-purpose
• 3 ounce pistachio pudding mix instant
• 0.5 teaspoon salt 
• 3 ounce bittersweet chocolate 
• 1 teaspoon shortening 
• 1 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• wire rack

Directions

1. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla.
2. 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.
3. 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.
4. Place cookies on prepared cookie sheets.
5. 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.
6. In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended.
7. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.