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.

Jennifer Buechner
Source: EatingWell Magazine, December 2006

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Recipe Summary

total:
1 hr 15 mins
Servings:
16
Servings:
16
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Ingredients

Crust
Topping

Directions

Instructions Checklist
  • 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; protein 2.1g 4% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 1.4g 6% DV; sugars 13.6g; fat 3.8g 6% DV; saturated fat 1.6g 8% DV; cholesterol 17.4mg 6% DV; vitamin a iu 105.8IU 2% DV; vitamin c 3.8mg 6% DV; folate 4.3mcg 1% DV; calcium 10.6mg 1% DV; iron 0.4mg 2% DV; magnesium 5.4mg 2% DV; potassium 56.5mg 2% DV; sodium 44.1mg 2% DV; thiaminmg 4% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 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