Eggnog Cookie Bars Food

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 COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
• Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.

APRICOT EGGNOG BARS

Steps:

• In a small bowl, combine the crushed cookie crumbs, almonds and butter. Press onto the bottom of an ungreased 11x7-in. baking dish. Bake at 350° until golden brown, 8-10 minutes. Cool on a wire rack., Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust., In a large bowl, beat cream cheese until smooth. Beat in the melted chocolate and, if desired, brandy. Gradually beat in eggnog. Add egg; beat on low speed just until combined. Pour over crust., Place baking dish in a larger baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 55-60 minutes., Remove baking dish from water bath; cool on a wire rack. Cover and refrigerate until firm, about 2 hours. Chop and melt remaining chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.

EGGNOG OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugars until light and fluffy. Gradually beat in eggs, vanilla and eggnog. In another bowl, whisk together flours, salt, baking powder, baking soda and spices; gradually beat into creamed mixture. Stir in oats and baking chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 13-15 minutes. Cool on pans 2 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients until smooth. Drizzle over cookies.

NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
• Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
• Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
• Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3-4 minutes.
• Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2-3 minutes.
• In a small bowl or liquid measuring cup, microwave the eggnog for 30-45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
• Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
• In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6-7 minutes.
• Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
• Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3-4 hours, until set.
• Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
• Enjoy!

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.

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.