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2
cups granulated sugar
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2/3
cup butter
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2
eggs
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1
teaspoon vanilla
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2
cups all-purpose flour
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1
teaspoon baking powder
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1/2
teaspoon ground nutmeg
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1
cup chopped macadamia nuts
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1
recipe Eggnog Glaze
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, grease foil; set aside. In medium saucepan cook and stir sugar and butter over medium heat until butter is melted. Remove from heat; cool slightly. Stir eggs and vanilla into sugar mixture. Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.
2. Using a spatula evenly spread dough in prepared pan. Bake 25 to 30 minutes or until edges begin to pull way from sides of pan. Cool in pan on wire rack. Cut in diamond shapes. Drizzle with Eggnog Glaze. Makes 36 bar cookies.
- Storage Store iced bars in layers separated by waxed paper in airtight container at room temperature up to 3 days. Freeze un-iced bars up to 3 months; thaw and ice.
- Note Nutrition facts are given per bar cookie.
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1
cup powdered sugar
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1/4
teaspoon vanilla
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Eggnog
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Red food coloring
In bowl combine powdered sugar, vanilla, and 1 tablespoon eggnog. Stir in additional eggnog, 1 teaspoon at a time, for piping consistency. Divide in half; tint half with red food coloring. Pipe stripes on bars.
- Servings Per Recipe 36,
- Calories 144,
- Protein (gm) 1,
- Carbohydrate (gm) 21,
- Fat, total (gm) 7,
- Cholesterol (mg) 21,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 15,
- Vitamin A (IU) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 39,
- Potassium (mg) 28,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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