You’re going to adore this delicious, healthier take on a restaurant staple for this baked chicken chimichanga recipe, I believe! Once you sample them, I think you’ll agree that we should make these a regular part of our diet.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- ⅔ cup eggnog
- ½ teaspoon brandy flavoring
- 2 dashes all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup powdered sugar, or more to taste
- 5 teaspoons eggnog, or more to taste
- 1 tablespoon unsalted butter, softened
- ⅛ teaspoon ground nutmeg
- 2 tablespoons multi-colored sprinkles, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
- Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
- Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
- Drizzle icing over cooled cookies and decorate with candy sprinkles.
- The brandy flavoring is optional. You can use rum flavoring instead, if preferred.