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“These cookies are very elegant and are quickly gobbled up by eggnog lovers. I am trying a little bit of variation this year by substituting butter-rum candies mixed with the butterscotch candies rather than all butterscotch. It should be an interesting flavor.”
4hrs 10mins
3 dozen

Ingredients Nutrition


  1. Mix together dry ingredients.
  2. Cut in butter until the pieces are the size of peas.
  3. Make a well in the center.
  4. In a small bowl, beat together the egg and eggnog until well mixed.
  5. Pour the eggnog mixture into the well and stir until moistened.
  6. Cover the dough and chill for at least three hours.
  7. Preheat the oven to 375 degrees.
  8. Line a cookie sheet with foil and lightly grease.
  9. Roll out the dough on a well floured surface to quarter-inch thickness.
  10. Using cookie cutters in two sizes, cut out cookies.
  11. Cut out cookies with the large cutter first, and then cut out centers with the smaller cutter.
  12. Reroll the dough and continue to cut.
  13. Place the cookies on the foil-lined cookie sheet about one inch apart from each other.
  14. Sprinkle the crushed candies into the center of the cookies.
  15. Bake for 8-10 minutes, or until the edges are firm and lightly golden brown.
  16. Cool the cookies on the sheets for five minutes.
  17. Transfer the foil with the cookies attached to a baking rack.
  18. Once the cookies are cooled, carefully remove the foil from the bottoms of the cookies.
  19. Spread the tops with eggnog glaze and sprinkle with additional crushed candy and/or nutmeg if desired.
  20. -----EggnogGlaze-----.
  21. Mix powdered sugar, rum extract and eggnog.

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