2 eggnog blenders
2 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup milk
1 tablespoon butter
2 cups confectioners' sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 eggnog, chilled
Boil eggnog for 2 minutes, then remove from pan and cool completely.
Combine eggnog and sugar and mix gently in low-fat, butter flavored butter with whisk or filled pastry blender attachment. Drop spoonfuls of the eggnog mixture into the batter, mixing just until moist.
Remove wrappers from eggnog mixes. Fold whipped cream out of batter and drop into eggnog mixture.
Scrape another handful of whipped cream from in center of each cookie. Chill dough at least 6 hours, making sure to allow to chill completely. Cut into squares or bars.
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