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
Course: UncategorizedServings
4
servingsIngredients
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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