Best 6 Eggnog Cookie Bars Recipes

EGGNOG COOKIE BARS RECIPE

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 pan with nonstick baking spray.
• Beat the butter and sugars until creamy. Add the egg, eggnog, and rum extract and beat again.
• Stir together the flour, baking powder, salt, and nutmeg. Slowly add it to the butter mixture until everything is mixed in.
• Press it into prepared pan. Bake 15 minutes. Do not over bake. Let cool.
• Beat the butter until creamy. Add the rum extract, eggnog, and salt and beat again.
• Slowly add the powdered sugar until everything is creamy. Spread over the cooled bars. Top with sprinkles.

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.

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.

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.

NUTTY EGGNOG BARS

Steps:

• Line a 13x9 pan with foil, then grease the foil.
• In a medium saucepan, over medium heat, cook sugar and butter, stirring, until butter is melted. Remove from heat and cool slightly.
• Stir eggs and vanilla into sugar mixture.
• Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.
• Spread the dough in the prepared pan. Bake at 350°F for 25-30 minutes or until edges begin to pull away from the pan.
• Cool in the pan on a wire rack. Cut into bars or diamond shapes when cool.
• In a small bowl combine powdered sugar, vanilla and 1 tablespoon of eggnog. Add additional eggnog, 1 teaspoon at a time, if necessary to make the glaze a piping consistency. Pipe icing over bars.

ELIZABETH'S EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
• Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
• Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.