Sat, 1/16/10, nancys_kitchen <everyday_recipes@yahoo.com> wrote:
Nancy in Tennessee requested recipes using Instant Pudding.
Here is my favorite:

Pistachio Cream Cheese Fingers

1 cup butter (softened)
1 cup white sugar
1 (8 ounce package) cream cheese softened
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon salt

3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

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 bottom. Cool completely on wire rack.

**In a small saucepan over low heat, melt together the chocolate and shortening, stirring constantly until smooth and blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

**(For this last step, I use chocolate candy wafers - melt them in the microwave, and drizzle melted chocolate over cookies with tines of a fork)
Donna/Buffalo

http://www.nancyskitchen