Santa’s Whiskers Cookies

When I was a teenager, many years ago, when I would see an offer for free recipe leaflets, I would send for them. This recipe came from one of those free recipe offers from the gas company. It’s a chewy, cherry and pecan cookie with coconut on the edges. It’s so tasty, you’ll want to make a double batch!

Santa’s Whiskers Cookies

Recipe by Diane BeckerCourse: Uncategorized
Servings

4

servings

Ingredients

  • 3/4 cup (1 1/2 sticks) butter, room temperature

  • 2/3 cup sugar

  • 1 egg, room temperature

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 2 cups flour

  • 1/4 teaspoon salt

  • 3/4 cup maraschino cherries, diced

  • 1/2 cup pecans, finely chopped

  • 1 cup coconut flakes

Directions

  • Cream the butter and sugar until light and fluffy.
  • Add the vanilla and almond extracts and the egg and beat well.
  • Add the flour and salt and mix until well combined.
  • Add the cherries and pecans and mix just until well incorporated.
  • Refrigerate the dough for 30 minutes so its easy to handle.
  • Remove from refrigerator and divide the dough in half.
  • Form each portion into a log about 8 inches long.
  • Place the log on a sheet of plastic wrap on which you have evenly sprinkled ½ cup of the coconut flakes and roll the dough over the coconut to coat the edges.
  • Roll the log into the plastic wrap and refrigerate for 4 hours or overnight.
  • 10. After the log has firmed up, slice each log into 12 cookies.
  • 11. Place the cookies on a parchment paper lined cookie sheet and bake in a preheated 350 degree oven for 13-14 minutes or until the cookie is starting to brown at the edges.
  • 12. Remove from oven and allow to sit on the cookie sheet for 5 minutes before moving the cookies to a cooling rack.
  • *Makes 2 dozen cookies

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