Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option. Source: EatingWell Magazine, December 2006

Jennifer Buechner
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Ingredients

Crust

Topping

Directions

  • To prepare crust: Position rack in center of oven; preheat to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

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  • Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan.

  • Bake until just barely golden around the edges, 10 to 12 minutes.

  • To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.

  • Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.

  • Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.

Tips

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.

Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

126 calories; 3.8 g total fat; 1.6 g saturated fat; 17 mg cholesterol; 44 mg sodium. 57 mg potassium; 21.5 g carbohydrates; 1.4 g fiber; 14 g sugar; 2.1 g protein; 106 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 11 mg calcium; 5 mg magnesium;

Reviews (1)

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Rating: 5 stars
10/29/2011
This works well as published:-) I did the recipe as written and it turned out perfectly as shown. Pros: Sweet tart flavor is awesome Cons: none Read More