|Santa Claus Whiskers Cookies - a slice and bake butter cookie, filled with chopped candied cherries and pecans, and rolled in coconut before baking.|
Santa Claus Whiskers CookiesI have the tried and true favorites that I like to make every Christmas, but sometimes I like to add something new to the cookie tray and this was one that I kept running into when browsing my cookbook collection. It's a slice and bake log cookie, so it needs an overnight rest once you roll it up, but it comes together easy enough.
The dough is a standard butter cookie, with the addition of chopped candied cherries and pecans. Candied cherries are mostly seen this time of year because they are used to make homemade fruitcake, fruitcake cookies and other favorite Christmas treats.
The name of this cookied comes from rolling the cookie log in coconut before cooking, so that the sliced cookies have just a touch of toasted coconut around the edges when they cook. It's a nice cookie and fun to make with the kids.
The recipe makes enough dough for two rolls and is sticky and tender before refrigerating. Separate it in half and pile each half on a big strip of plastic wrap, then roll them each up to shape in a log form. Refrigerate for 20 minutes.
Remove and unwrap the dough and roll in coconut. Re-wrap and return to the refrigerator overnight.
Slice cookies about 1/3 inch thick and place onto a bare ungreased baking sheet.
Bake at 375 degrees F for about 12 to 15 minutes, or just until edges are nicely browned.
Here's how to make them.
Recipe: Santa Claus Whiskers Cookies©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 2 dozen
- 1 cup (2 sticks) of butter, softened at room temperature
- 1 cup of granulated sugar
- 2 tablespoons of half and half or milk
- 1 teaspoon of almond extract
- 2-1/2 cups of all purpose flour
- 3/4 cup of chopped candied cherries
- 1/2 cup of chopped pecans
- 1 cup of shredded sweetened coconut
Cream the butter, add sugar and beat until fluffy. Add milk and almond extract; combine. Add the flour a little at a time, then add in the cherries and nuts. Divide the dough in half and place each half in a strip on a piece of plastic wrap. Wrap, forming a log shape the size of a slice and bake roll; refrigerate for 20 minutes. Place coconut on a plate. Remove and unwrap dough; roll in the coconut. Re-wrap and return to the refrigerator overnight.
Preheat oven to 375 degrees F. Slice cookies about 1/3 inch thick and place onto a bare ungreased baking sheet and bake at 375 degrees F for about 12 to 15 minutes, or just until edges are nicely browned.
Cook's Notes: For a more crisp cookie, cut them a little thinner. For softer cookies, cut more on the thick side and do not overcook.
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©Deep South Dish
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