MINNESOTA, USA — Thousands of Christmas cookies, made mostly over three days, come together each year in Deb Connelly's kitchen.
Pistachio Cookie Bars
INGREDIENTS:
DOUGH
3/4 cup butter, softened to room temperature
2 (3.4oz) boxes of instant pistachio pudding (just the dry mix)
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
1/4 tsp almond extract
2 cups flour
1/4 tsp baking powder
dash of salt
FROSTING
4 oz cream cheese, softened to room temperature
1/4 cup soft butter
2 1/2 cups powdered sugar
1 tsp vanilla
1/4 tsp almond extract
dash of salt
1/4 cup chopped pistachios for garnish (optional)
HOW TO MAKE:
Cream butter, dry pudding mix, and sugar in a large mixing bowl till creamy. Beat in eggs, vanilla, and almond extract. Stir in the flour, baking powder, and salt.
Press dough into the bottom of a greased 9x13" pan. Bake at 350° for about 20 minutes, or till lightly browned on the edges.
Cool completely, then frost. Garnish with chopped pistachios.
For frosting: Beat cream cheese and butter in a small mixing bowl till smooth. Add remaining ingredients and beat till smooth and creamy.
Spread frosting over cooled bars and sprinkle chopped pistachios on top.
