Wednesday, December 18, 2013

Santa Claus Whiskers Cookies

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 Cookies

I 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 pure 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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Posted by on January 3, 2013
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  1. I have copied almost every recipe that you have posted since I first found your site many months ago. I only wish I had the time to make every one. You are the best and keep 'em comming! Merry Christmas and have a wonderful New Year.

    1. Thank you so much & Marry Christmas and Happy New Year to you too!

  2. Hi,
    Are you referring to maraschino cherries when you say candied cherries?Just need to make sure. Thanks.Merry Christmas to you and yours.

    1. Hi Donna! Candied cherries are different from maraschino cherries. They are the cherries you see this time of year because they are typically used to make homemade fruitcake. I do think that maraschino cherries would also work, so long as they were well drained and allowed to dry out well.

  3. I am adding your yummy cookie to my Christmas Cookies this year, looks so delicious! Nettie

  4. We are making these tonight! They look like perfect holiday cookies

  5. I'm in the process of baking these right now but oh my gosh! They're so good and really easy to put together


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