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
- 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
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.