Studded with cranberries and pistachios, this tart-and-tangy bar cookie is a beautiful addition to your holiday cookie platter and a great make-ahead option. We found them easier to cut after refrigerating or freezing.

Makes 16 bars

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/4 hours (not including cooling time)

EASE OF PREPARATION: Easy

Crust
3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2/3 cup whole-wheat pastry flour (see Note)
1/3 cup all-purpose flour
Pinch of salt

Topping
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 large egg
1 large egg white
1 teaspoon freshly grated orange zest
1/4 cup orange juice
2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip)

1. To prepare crust: Position rack in center of oven; preheat to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. 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.
3. 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.
4. Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
5. Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.

NUTRITION INFORMATION: Per bar: 126 calories; 4 g fat (2 g sat, 1 g mono); 19 mg cholesterol; 21 g carbohydrate; 2 g protein; 1 g fiber; 44 mg sodium; 57 mg potassium.

1 1/2 Carbohydrate Servings

TIP: 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.

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.

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.

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

These are fabulous. It worked out well to put the cranberries in the food processor, but I would not try it again with the pistachios - the uneven results affected the appearance with the first batch I made. The crust is delicious and it will work out if you put all the initial ingredients into the mixer at the same time.

Anonymous, Alexandria, VA

These are great: easy, fast, delicious, and fun. I didn't have pistachios, so I used roasted pumpkin seeds (for the green effect), and they're great that way too!

Anonymous, Orinda, ca

These were very good. I used pre-shelled, roasted, and salted pistachios and they worked out fine. Otherwise, made per the recipe. Crust stays crisp, even after refrigeration. Really good flavor and pretty, too!

Anonymous, Minneapolis, MN

When a baking contest at work included a prize for the best tasting healthy holiday treat, I decided to make these bars. The bars were so good, I won that category hands down. Everyone that got a taste were amazed how tasty and healthy they are.

Jeff, Orange, CA

When it comes to sweets, my husband is a hard man to please, so it was with low expectations that i asked if he'd sampled the bar cookie i'd left out for him. "Sample it?! I ate the whole thing! It was delicious!!" Lucky for him i'd laid in enough ingredients for a second batch, because these were for friends. They came out very pretty, and the red and green colors make them perfect Christmas presents.

Anonymous, Bellingham, WA

Easy to prepare, delicious & pretty on a platter. I didn't process the cranberries, I just sliced fresh cranberries in half, to allow for bigger chunks on the finished bar. As another reviewer mentioned, the crust stays crispy, providing a great contrast to the sweet-tart topping. My husband thinks they taste like & look like rhubarb bars - this was a compliment, by the way!

Jennifer, NJ

These were really easy and everyone seems to really like them. I used pecans because I had them available and doubled the recipe because I was taking them to yoga and work as treats for various folks. They are a really nice balance between tart and sweet -- rich tasting but not too rich. Will be making again for sure!!

Rachael, Madison, WI

These bars are very pretty and tasty. I think I would add more cranberries and less sugar next time. They lacked a little zip.

Beth, Milwaukee, WI