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 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

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.