Studded with cranberries and pistachios, this tart-and-tangy bar cookie is a beautiful addition to your holiday cookie platter and a great make-ahead option. We found them easier to cut after refrigerating or freezing.
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.
- For Crust:
- 3 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2/3 cup whole-wheat pastry flour (see note)
- 1/3 cup all-purpose flour
- Pinch of salt
- For Topping:
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 large egg white
- 1 teaspoon freshly grated orange zest
- 1/4 cup orange juice
- 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see tip)
- 1/3 cup pistachios, preferably unsalted, chopped and toasted (see tip)
- 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, 2-4 minutes.
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.
To prepare crust: Position a rack in the center of the oven; preheat to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.
Beat the butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in the 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, 10-12 minutes.
To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add the egg, egg white, orange zest and juice; stir until blended and smooth.
Sprinkle the cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
Bake until golden and set, 40-45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
126 calories; 4g total fat; 2g total saturated fat; 19mg cholesterol; 44mg sodium; 21g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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