Pistachio Cranberry Bar Cookie
Simple, wholesome and ever so delicious, this is a great bake, a cross between a bar and a cookie. We call it a Bar Cookie! The recipe as adapted from 'The Colossal Cookie Cookbook' , pg 393.
Equipment
- 1 Oven
- 1 Electric hand beater
- 1 Sifter
- 1 Large bowl
- 1 8" X 8" baking tin
- parchment paper
- 1 Sharp knife
- 1 Offset spatula
Ingredients
- Butter - 100gms
- Brown sugar - 1/2 cup packed soft brown
- Eggs - 2
- Vanilla Essence - 1tsp
- Flour - 1 cup
- Baking powder - 3/4 tsp
- Salt - 1 pinch
- Ground Almonds - 1/4 cup
- Craisins - 1/2 cup
- Pistachio nuts - 1/2 cup / chopped roughly
- Golden raisins - 1/2 cup
Instructions
- Preheat the oven to 180 degrees C. Line a 10.5" X 6.5" or 8" X 8" pan with a 2" depth. Leave a bit of overhang on the lining paper.
- Sift the flour + baking powder + salt. Set aside.
- Beat the butter & sugar till light & fluffy.
- Beat in the eggs one by one, followed by the vanilla essence.
- Now gently fold in the flour + ground almonds + craisins + golden raisins + pistachio nuts.
- Turn batter into tin & level out evenly with a spatula/butter knife.
- Bake for 25-35 minutes until golden brown on top & done. Test with a wooden pick if need be.
- Take out of oven & cool on rack for 10 minutes, then gently lift out of tin (holding the lining paper) & cool completely. Remove lining paper once cool.
- Cut into bars or squares as desired, only once cooled. Dust with powdered sugar.
- Best stored in the refrigerator, as per the book.