From: Jenn@eatcakefordinner
1/2 c. unsalted butter, room temperature
1 c. granulated sugar
1 tsp. vanilla extract
2 Eggland’s Best large eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
½ tsp. nutmeg
Whipped Eggnog Frosting:
3 Tbl. instant vanilla pudding mix
1/8 tsp. nutmeg
½ c. cold eggnog
2 ½ Tbl. powdered sugar
4 oz. frozen whipped topping, thawed
Preheat oven to 375 degrees. In a large mixing bowl, cream together the butter and sugar using a hand mixer. Mix in the vanilla. Add the eggs, one at a time, beating after each addition. Add 1 cup of flour, salt, baking soda and nutmeg and mix until combined. Add the remaining 1 cup of flour and mix until just combined. Press dough evenly into a greased 9x13-inch baking pan. Bake for 15-16 minutes. Bars might seem underdone, but they set up as they cool. Cool completely and top with frosting.
For the Frosting: In a medium bowl, combine dry pudding mix and nutmeg. Add the eggnog and beat until thickened using a hand mixer, about 2 minutes. Mix in the powdered sugar until fully combined. Gently fold in the whipped topping until no white streaks remain. Refrigerate at least 30 minutes before spreading over sugar cookie bars. Refrigerate any leftover cookie bars.