Recipes and Cooking Pistachio Sugar Cookie Bars Be the first to rate & review! These yummy sugar cookie bars are topped with the perfect combination of nutty pistachio crunch and fluffy frosting. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 5, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 20 mins Total Time: 30 mins Servings: 48 Yield: 48 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup butter, softened 1 cup sugar 1 egg 2 teaspoon vanilla 2 cup all-purpose flour 1 cup finely ground roasted, salted pistachios 2 teaspoon cornstarch 1 teaspoon baking powder ¾ teaspoon salt 1 recipe Fluffy Cream Cheese Frosting Chopped roasted, salted pistachios (optional) Fluffy Cream Cheese Frosting 1 ½ cup whipping cream 1 8 ounce package cream cheese, softened 1 cup sugar 1 teaspoon vanilla ¼ teaspoon salt Green food coloring (optional) Directions Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar. Beat on medium until light and fluffy, scraping bowl as needed. Beat in egg and vanilla; set aside. In a medium bowl whisk together flour, ground pistachios, cornstarch, baking powder, and salt. Add flour mixture to butter mixture; beat on low to form a soft dough. Transfer dough to prepared baking pan. With lightly floured fingers, press dough evenly into baking pan. Bake 20 to 25 minutes or until edges are lightly browned. Cool in pan on a wire rack. Use edges of foil to lift uncut bars out of pan. Spread with Fluffy Cream Cheese Frosting and, if desired, sprinkle with chopped pistachios. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. Fluffy Cream Cheese Frosting In a medium bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form; set aside. In a large bowl beat cream cheese, sugar, vanilla, and salt with mixer until light and fluffy. Add whipped cream. Beat until light and fluffy. If desired, tint with green food coloring. Matthew Clark To Store: Place frosted bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or layer unfrosted bars between waxed paper in an airtight container; cover. Freeze for up to 1 month. Thaw cookies and frost as directed.) Rate it Print Nutrition Facts (per serving) 144 Calories 9g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 144 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 27mg 9% Sodium 118mg 5% Total Carbohydrate 14g 5% Total Sugars 9g Protein 2g Vitamin C 0.1mg 1% Calcium 20mg 2% Iron 0.4mg 2% Potassium 46mg 1% Folate, total 12.1mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.