Pistachio Cranberry And Ginger Cookie Bars Recipes

CRANBERRY PISTACHIO COOKIE BARS

Steps:

• In a large mixing bowl, beat melted butter with sugars until creamy. Add eggs, one at a time. Add in vanilla. Beat in flour, baking soda and salt. Fold in white chocolate morsels, cranberries and pistachios.
• Spread dough into a greased 15x10x1 inch baking sheet. Bake in a 350 degree oven for 18-22 minutes. Remove from oven and allow to cool about 15 minutes before slicing.
• Once cooled, drizzle melted white chocolate over bars. Store in an airtight container for up to one week. ENJOY.

PISTACHIO, CRANBERRY AND GINGER COOKIE BARS

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans).
• In medium bowl, stir together cookie mix, butter and egg until soft dough forms. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
• In small bowl, stir together pistachios, cranberries, ginger, cinnamon and sugar. Sprinkle over dough.
• Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

CRANBERRY GINGER PISTACHIO SUGAR COOKIES

Steps:

• In a medium bowl, sift together flour, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
• Add the egg, and beat until well combined.
• Gradually add the flour and mix on lowest speed until just blended.
• Mix in the cranberries, pistachios and crystallized ginger until thoroughly combined.
• On a clean, lightly floured work surface, roll the dough into two logs about 1 1/2 to 2-inches in diameter.
• Wrap both logs in plastic wrap and chill for several hours in refrigerator until firm.
• When ready to bake, preheat oven to 375 degrees F.
• Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
• Bake for 10 minutes, until firm, but not browned.

PISTACHIO-CHERRY S'MORE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

HOLIDAY CRANBERRY-ORANGE PISTACHIO BARS

Steps:

• 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.
• To prepare crust: Position rack in center of oven; preheat to 350degreesF. Coat an 8-inch-square baking pan with cooking spray.
• 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.
• Recipe Tips & Notes:
• 1. 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.
• 2. 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.
• 3. 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. .
• Recipe Nutrition:
• Per serving: 126 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 19 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium
• 1/2 Carbohydrate Servings
• Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat
• To Make Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month

SHORTBREAD COOKIES WITH PISTACHIOS AND CRANBERRIES

Steps:

• Chop pistachios until finely chopped. Chop cranberries.
• Combine butter, 3/4 cup powdered sugar, and vanilla in a mixing bowl; beat until fluffy. Mix in pistachios, cranberries, cornstarch, and orange zest until well combined.
• Roll dough into 1-inch balls. Poke the center of each ball with a floured finger until it makes a deep dimple. Fill with about 1/4 teaspoon cranberry sauce. Chill the cookies for about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C).
• Transfer chilled cookies to a parchment-lined cookie sheet.
• Working in batches, bake cookies in the preheated oven, one sheet at a time, until the edges begin to turn light brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool. Repeat with remaining batches.
• Roll in powdered sugar just before serving, if desired.