Pistachio and Cranberry Sugar Cookie Bars

You can never have too many hor d'oeuvre recipes, so give Pistachio and Cranberry Sugar Cookie Bars a try. For 17 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 91 calories. This recipe from Peanut Butter and Peepers requires powdered sugar, dried cranberries, pistachios, and lemon juice. It can be enjoyed any time, but it is especially good for Christmas. 45 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 27 minutes. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is improvable. Similar recipes include Pistachio Sugar Cookie Bars, Cranberry Pistachio Cookie Bars, and Pistachio, Cranberry and Ginger Cookie Bars.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 17 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degreesLine a 9 x 13 baking pan with aluminum foil, be sure the foil hangs over the sides. Spray with cooking spray; set a side.Finely chop your pistachios, and divide in half. (I used my mini food processor to chop the nuts)In a mixing bowl, sugar cookie mix, butter and beat until creamy. Add eggs and vanilla extract, beat until combined. Fold in 1/2 of the pistachios and reserve the other half for the topping.With a spatula, evenly spread the cookie dough into prepared. The dough is the consistency of frosting.Bake in oven for 15 - 17 minutes until lightly browned and the edges pull away from the pan. Let it cool for at least 30 minutes.In a bowl, add powdered sugar and lemon juice. Mix until it is a consistency you like and no lumps remain. Spread frosting over cookies. Sprinkle remaining pistachios and cranberries over the frosting.Use the foil to lift the bars out of the pan. Cut into 6 x 6 rows, making 36 cookies. Once frosting completely hardens, store in an airtight container.Note: I had a little frosting left over, use your best judgement. You just want a nice thin layer.

 

Step by step:

1. Preheat oven to 350 degrees

2. Line a 9 x 13 baking pan with aluminum foil, be sure the foil hangs over the sides. Spray with cooking spray; set a side.Finely chop your pistachios, and divide in half. (I used my mini food processor to chop the nuts)In a mixing bowl, sugar cookie mix, butter and beat until creamy.

3. Add eggs and vanilla extract, beat until combined. Fold in 1/2 of the pistachios and reserve the other half for the topping.With a spatula, evenly spread the cookie dough into prepared. The dough is the consistency of frosting.

4. Bake in oven for 15 - 17 minutes until lightly browned and the edges pull away from the pan.

5. Let it cool for at least 30 minutes.In a bowl, add powdered sugar and lemon juice.

6. Mix until it is a consistency you like and no lumps remain.

7. Spread frosting over cookies. Sprinkle remaining pistachios and cranberries over the frosting.Use the foil to lift the bars out of the pan.

8. Cut into 6 x 6 rows, making 36 cookies. Once frosting completely hardens, store in an airtight container.Note: I had a little frosting left over, use your best judgement. You just want a nice thin layer.

Nutrition Information:

covered percent of daily need