Glazed Eggnog Sugar Cookie Bars

There was a lot of recipes I didn't get to this holiday season.  Let's just say I am all set and ready for next year.  Most of them had to do with eggnog. I was perpetually behind with the pumpkin around Thanksgiving. I managed a few gingerbread recipes in December. But eggnog. None.

We had absolutely no plans for New Year's day and I took complete advantage of being home with nothing to do.  With my stack of recipes in hand I thumbed through them until I had a list of my top choices. Next it came down to ingredients on hand. Lucky for me I stocked up early in December.  Somehow I have about 20lbs of granulated sugar. I think it kept going on sale and I grabbed one every week. Oh well, we can be extra sweet in the next few months.

These bars came about as a mistake. They were suppose to be cookies but I accidentally added about 3 times the amount of eggnog to the dough as the original recipe called for.  The dough was sticky and I knew cookies would not look pretty.  After a brief moment of being super annoyed with not paying attention to the right amount, I decided to give bars a chance.  

Glad I did because they came out wonderfully thick, chewy, and very flavorful of eggnog. It has been about 24 hours and 1/2 the batch is gone.  I guess no treats for the office this week.
 

Glazed Eggnog Sugar Cookie Bars

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

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Ingredients (serves 9)

For the Bars:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon freshly grated nutmeg (or ground)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons softened, unsalted butter
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup dairy eggnog, well shaken

For the Glaze:

• 1 cup confectioner’s sugar
• pinch of salt
• 1/8 teaspoon fresh grated nutmeg (or ground)
• 2 tablespoons eggnog
• 1 tablespoon unsalted butter, melted

Instructions

Preheat oven to 350F. Grease a 9X9 square cake pan and then line with tin foil. Grease tin foil.

In a medium bowl whisk together flour, nutmeg, baking powder, and salt. Set aside.

In the bowl of a stand mixer or with electric beaters, cream butter and sugar until light and fluffy, about 2 minutes.

Add egg and vanilla, beat to combine and scrape bowl well.

Mix in flour and eggnog alternately, beginning and ending with flour, until just combined. Scrape down sides of bowl as needed.

Spread mixture evenly in cake pan. Be careful to make sure the corners are equally as full as the middle. Bake for approximately 20 minutes. The center should be set and a knife comes out clean. Cool the cake in the pan for about 10 minutes before removing the tin foil. 

Cool for an additional hour or so before adding glaze.

  
To make the glaze:

Whisk together all of the ingredients until combined. Add more confectioner’s sugar or eggnog to achieve the consistency you like. Spoon glaze over cooled bars. Allow the glaze to set and hardens slightly before cutting.

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