Eggnog Cookie Bars Recipes

EGGNOG COOKIES I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, baking powder, cinnamon and nutmeg.
• Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
• Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

EGGNOG COOKIE BARS

Steps:

• Preheat the oven to 350 degrees.
• Add the flour, fresh nutmeg, cinnamon and salt to a large bowl and whisk together.
• In another bowl, add the melted butter, white and brown sugars, eggs and egg yolks, dark rum and vanilla extract. Whisk together to combine and then pour over the flour mixture and whisk to combine.
• Line a 9″ x 13″ baking pan with foil and then spray with non-stick cooking spray. Pour the batter into the pan and even out with a spatula.
• Bake for 35 minutes, remove from the oven and let cool.
• Once the bars are completely cooled, top with powder sugar and more fresh grated nutmeg, slice and serve.

HOLIDAY EGGNOG BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
• Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.
• Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
• Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.