Almost every year, I include a "blossom" cookie in my cookie baking. We are so lucky to have so many varieties of BOTH dough and kisses to choose from - it seems like there is never an end to the supply of blossom options! In past years, we've had Cappuccino Swirls, Candy Cane Kiss Cheesecake Cookies, Triple Peppermint Cookies, Chocolate Peppermint Swirls, Macaroon Kisses, Cherry Kisses, and Chocolate Kissed Gingerbread.
All of those varieties are so good and each one has a different twist - this year's recipe is no different. This time a traditional chocolate kiss sits in an eggnog infused cookie. SO GOOD!
The dough for these cookies needs to chill before you roll it into balls, and then in more glorious sugar. So be sure to plan for that. While it chills, you can unwrap all the kisses, wrap presents, start baking another variety of cookie, or watch your favorite show. You could even read a book!
Whatever you do, plan to make these cookies. They are a fun addition to any cookie plate, and make great gifts as well.
Eggnog Blossoms
6 Tbsp. butter, softened
1/4 cup eggnog
3/4 cup sugar
1 egg
1 tsp. baking soda
1/4 tsp. baking powder
2 cups flour
dash nutmeg
32 Hershey's kisses, unwrapped
1/3 cup sugar (additional, for rolling)
In a large mixing bowl, cream together the butter, eggnog and sugar. Add the egg and mix well. Add in the baking soda and baking powder and mix until combined. Add the flour and nutmeg, mixing until incorporated. Cover and refrigerate for at least an hour.
Roll the dough into 32 balls and roll each ball in sugar. Place 2 inches apart on a baking sheet and bake at 350 for 7-8 minutes. They will not brown but do not overbake.
Place a kiss in the center of each cookie. Allow to cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
Makes 32 cookies.
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