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Cherry Eggnog Bars
2/3 cup butter
2 1/4 cups all-purpose flour
1 cup granulated sugar
2/3 cup milk
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract or 1/4 teaspoon rum flavoring
1 (10 ounce) jar maraschino cherries, drained and chopped
1/2 cup chopped pecans
3/4 cup sifted confectioners' sugar
3 to 4 teaspoons milk
Beat butter with an electric mixer on medium to high speed 30 seconds.
Add 1 cup of the flour, the sugar, 2/3 cup milk, eggs, baking powder, nutmeg, salt and vanilla extract or rum flavoring. Beat 1 minute at medium speed. Beat in remaining flour at low speed.
Stir in cherries and pecans.
Spread in a greased 15 x 10 x 1-inch baking pan.
Bake at 350 degrees F about 25 minutes.
Cool pan on a wire rack.
Combine confectioners' sugar and enough of the 3 to 4 teaspoons milk to make of drizzling consistency. Drizzle over cookies.
Cut into bars.
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