3 Seas Literary Agency, led by my agent Michelle Grajkowski, is having a great holiday giveaway this week. While collecting 29 recipes from 3 Seas authors, you’ll be earning entries toward the giveaway of a $300 gift card to Amazon, Barnes & Noble or iTunes. Many of the authors, myself included, are doing additional giveaways on our sites or social media platforms (my details included below).
To find out the rules and all the details about the contest, visit the 3 Seas Facebook page here.
To enter my additional contest for a chance to win 5 surprise books from my backlist, be sure to sign up for my newsletter here and like my Facebook author page here if you haven’t already. I’ll choose a winner at the end of the week. Remember, reading books curled up in a blanket with a hot cup of hot chocolate, coffee or tea is a great way to pass the winter months. And books make great holiday gifts. :)
And now for my recipe, one that was given to me by a co-worker years ago after I nearly inhaled all the cookies she’d brought to a work function.
PISTACHIO CREAM CHEESE FINGERS
1 cup sugar
1 cup margarine or butter, softened
8-ounce package cream cheese, softened
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3 3/4-ounce package instant pistachio flavored pudding and pie filling mix
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces (3 squares) semi-sweet chocolate or 1/2 cup semi-sweet chocolate chips
1 teaspoon shortening
In large bowl, beat sugar, margarine or butter, and cream cheese until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, pudding mix, baking powder and salt. Add flour mixture to cream cheese mixture; mix well. Cover with plastic wrap; refrigerate at least one hour.
Heat oven to 350 degrees F. Grease cookie sheets. Wet hands to avoid dough sticking to your hands. Shape teaspoonfuls of dough into 1 1/2-inch fingers. Place on prepared cookie sheets. Bake for 9-12 minutes or until set. Cool completely. In small saucepan, melt chocolate and shortening, stirring constantly until well blended. Drizzle a small amount of chocolate over each cookie. Allow chocolate to set before storing.
Happy baking and Happy Holidays!