Pistachio and Cranberry Sugar Cookie Bars
Prep time
Cook time
Total time
A light, fluffy, gluten-free sugar cookie bar, chock full of pistachios and topped with a lemon glaze, pistachios and cranberries.
Serves: 36 bars
  • 1 15 oz box Glutino Sugar Cookie Mix
  • 6 tbsp butter softened (I used Earth Balance)
  • ½ cup egg substitute or two eggs
  • 1 tsp. vanilla extract
  • ½ cup whole pistachios
  • ¾ cup powdered sugar
  • 11/2 tbsp. lemon juice
  • ¼ cup cranberries, dried
  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.
  3. Finely chop your pistachios, and divide in half. (I used my mini food processor to chop the nuts)
  4. In a mixing bowl, sugar cookie mix, butter and beat until creamy. Add eggs and vanilla extract, beat until combined. Fold in ½ of the pistachios and reserve the other half for the topping.
  5. With a spatula, evenly spread the cookie dough into prepared. The dough is the consistency of frosting.
  6. 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.
  7. 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.
  8. 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.
  9. Note: I had a little frosting left over, use your best judgement. You just want a nice thin layer.
Calories: 84, Fat: 2.6, Cholesterol: 0, Sodium: 88, Potassium: 24, Carbs: 14, Fiber: .02, Sugar: 7.8, Protein: 1.1
Nutrition Information
Serving size: 1 Bar
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2013/12/03/pistachio-and-cranberry-sugar-cookie-bars/