(Also known as Pistachio Cream Cheese Fingers)
1 cup sugar
1 cup butter softened
8 oz cream cheese softened
1 tsp vanilla
2 1/4 cups flour
3 oz pkg instant pistachio pudding mix
1 tsp salt
1/2 cup semi-sweet chocolate chips
1 tsp shortening
In a large bowl, beat sugar, butter and cream cheese until light and fluffy. Add vanilla and egg and beat well. In medium bowl add flour, pudding mix, baking powder and salt. Add flour mixture to cream cheese mixture and watch the magic happen. Cover with plastic and refrigerate for at least an hour (I refrigerate mine overnight).
Roll small pieces of dough between your hands to make cigar-shaped cookies. Be careful not to let the ends get too pointy. Bake on greased cookie sheets at 350 for about 9-12 minutes. They are done when the bottoms are slightly brown. Let cool.
Melt chocolate chips and shortening and drizzle over cookies.