Your Recipe’s
EGGNOG BARS
1 pkg Prepared Sugar Cookie mix
2 Tbs Flour
8 Tbs (1 stick)Chille, unsalted butter, cut into small pieces[/b
1/2 C. finely chopped macadamia nuts
5 Large egg yolks
14 ounces (1 can) Regular or nonfat sweetened condensed milk
1 Tbs Rum (may substitute rum extract)
1 tsp Vanilla extract (NOT imitation vanillas extract]
1/4 freshly grated Nutmeg
FOR THE CRUST:
Preheat oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting about 2 inches of there spoil hang over the long sides of the pan. Then grease the foil with nonstick cooking oil spray.
Coming the sugar cookie mix and flour in a large bowl. Use a pastry blender or your hands to work the butter into the dry ingredients so the mixture resembles fine crumbs. You may also use a food processor but only use it on "pulse".
Stir in the nuts; the dough will barely hold together. Transfer to the baking dish and press in an even layer. Bake for 12 to 15 minutes or until the edges are light; browned. Remove from oven.
Meanwhile, make the filling: whisk together the egg yolks, sweetened condensed milk, rum, vanilla extract, and nutmeg in a bowl until well combined. Pour over the hot crust. Return the pan to the oven and bake for 15 to 20 minutes, until the filling looks set. Transfer the pan to a wire rack rack to cool completely (about 1 hour) before cutting into squares.
1 pkg Prepared Sugar Cookie mix
2 Tbs Flour
8 Tbs (1 stick)Chille, unsalted butter, cut into small pieces[/b
1/2 C. finely chopped macadamia nuts
5 Large egg yolks
14 ounces (1 can) Regular or nonfat sweetened condensed milk
1 Tbs Rum (may substitute rum extract)
1 tsp Vanilla extract (NOT imitation vanillas extract]
1/4 freshly grated Nutmeg
FOR THE CRUST:
Preheat oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil, letting about 2 inches of there spoil hang over the long sides of the pan. Then grease the foil with nonstick cooking oil spray.
Coming the sugar cookie mix and flour in a large bowl. Use a pastry blender or your hands to work the butter into the dry ingredients so the mixture resembles fine crumbs. You may also use a food processor but only use it on "pulse".
Stir in the nuts; the dough will barely hold together. Transfer to the baking dish and press in an even layer. Bake for 12 to 15 minutes or until the edges are light; browned. Remove from oven.
Meanwhile, make the filling: whisk together the egg yolks, sweetened condensed milk, rum, vanilla extract, and nutmeg in a bowl until well combined. Pour over the hot crust. Return the pan to the oven and bake for 15 to 20 minutes, until the filling looks set. Transfer the pan to a wire rack rack to cool completely (about 1 hour) before cutting into squares.