Pistachio Cranberry And Ginger Cookie Bars Food

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.

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

CRAN-PISTACHIO COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.