Nutty eggnog bars

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, grease foil; set aside. In medium saucepan cook and stir sugar and butter over medium heat until butter is melted. Remove from heat; cool slightly. Stir eggs and vanilla into sugar mixture. Add flour, baking powder, and nutmeg; stir to combine. Stir in nuts.

2. Using a spatula evenly spread dough in prepared pan. Bake 25 to 30 minutes or until edges begin to pull way from sides of pan. Cool in pan on wire rack. Cut in diamond shapes. Drizzle with Eggnog Glaze. Makes 36 bar cookies.

3. Eggnog Glaze: In bowl combine 1 cup powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon eggnog. Stir in additional eggnog, 1 teaspoon at a time, for piping consistency. Divide in half; tint half with red food coloring. Pipe stripes on bars.

4. Store iced bars in layers separated by waxed paper in airtight container at room temperature up to 3 days. Freeze un-iced bars up to 3 months; thaw and ice.

Note: Nutrition facts are given per bar cookie.