Cookie Recipes

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INGREDIENTS

2 cups sugar
2/3 cup butter
2 eggs
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup macadamia nuts, chopped
1/2 tsp nutmeg
Eggnog Icing* (see below)

DIRECTIONS

1. Preheat oven to 350 F. Line a 13 x 9 x 2 inch baking pan with foil, grease foil, set pan aside. In a medium sauce pan, cook and stir sugar and butter over medium heat until butter melts. Remove from heat. Cool slightly.

2. Stir eggs and vanilla into sugar mixture. Stir in flour, baking powder and nutmeg. Stir in nuts.

3. Spread mixture evenly into prepared pan. Bake for 25 to 30 minutes or until edges just begin to pull way from sides of pan. Cool in pan on a wire rack. Use foil to remove from pan; place on cutting board. Cut into diamonds. Drizzle with Eggnog Icing. If desired, sprinkle with nutmeg. Yield: About 36 bars

EGGNOG ICING*
In a small bowl combine 1 cup powdered sugar, 1/4 tsp vanilla, and 1 tbsp eggnog. Stir in additional eggnog, 1 tsp at a time until icing reaches drizzling consistency. Drizzle icing over bars.

FOR STORAGE
Layer bars between sheets of waxed paper in an airtight container. Cover. Store at room temperature up to 3 days or freeze uniced bars up to 3 months. Thaw and ice.

WEIGHT WATCHERS PointsPlus+ =4

Nutrition Information (per bar)

Calories144
Total Fat (g)7
Saturated Fat (g)3
Monounsaturated Fat (g)3
Cholesterol (mg)21
Sodium (mg)39
Carbohydrate (g)21
Total Sugar (g)15
Fiber (g)1
Protein (g)1
Calcium (DV%)2
Iron (DV%)3
Percent Daily Values are based on a 2,000 calorie diet.

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