Photo: Molly Mears
Pistachio and Cranberry Sugar Cookie Bars
8 ingredients
10 min + 17 min
36
openrecipes
A light, fluffy, gluten-free sugar cookie bar that’s chock full of pistachios and topped with a lemon glaze, pistachios and cranberries.
Estimated Nutrition (whole recipe, rough)
552
Calories
20g
Protein
35g
Fat
42g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Whole Shelled Pistachios
- 1 box Glutino Sugar Cookie Mix (15oz Weight Package)
- 6 Tablespoons Butter (I Used Earth Balance)
- ½ cups Egg Substitute (or Sub Two Eggs For The 1/2 Cup Of Substitute)
- 1 teaspoon Vanilla Extract
- ¾ cups Powdered Sugar
- 1-½ Tablespoon Lemon Juice
- ¼ cups Dried Cranberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes