Every year my family can’t wait to get ‘noggin but I am allergic to raw eggs and have to get my eggnog fix elsewhere. This is a great twist on a classic holiday blossom cookie. I got a blister grating nutmegs for an hour, so use nutmeg powder if you like.
Eggnog Blossoms
Every year my family can’t wait to get ‘noggin but I am allergic to raw eggs and have to get my eggnog fix elsewhere. This is a great twist on a classic holiday blossom cookie. I got a blister grating nutmegs for an hour, so use nutmeg powder if you like.
Servings: 4 – 6 dozen cookies
Ingredients
- 5 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups 4 sticks butter, room temperature
- 3 cups sugar
- 4 tablespoons heavy cream
- 4 teaspoons rum extract
- 1 teaspoon ground cloves
- 4 egg yolks
- ⅓ cup grated nutmeg
- 100 Hershey’s Hugs or Kisses
Instructions
- Preheat oven to 375°. Line cookie sheets with parchment paper (or use silicone baking mats).
- Combine flour, baking powder, and salt in a large bowl, and in another larger bowl, cream the butter and 2 cups of sugar together. Add the egg yolks, cream, rum extract, cloves, and 8 teaspoons of the nutmeg; mix until smooth. Fold in the flour or mix on low until just combined.
- In a small bowl mix together remaining sugar and nutmeg. Roll scoops of cookie dough in the palm of your hand to form balls, then roll around in spiced sugar to coat.
- Bake cookies for 14-16 minutes. When you remove them from the oven, push a chocolate hug or kiss into the center of each cookie (and eat any that are left over). Cool completely before eating.
Sara Calvosa Olson is a Karuk writer living with her soulmate, raising two large teenage sons. She has a regular column in News From Native California that explores California Indian foodways and reconnection to traditional Indigenous ingredients. Chími nu’am! (Let’s eat!)
