Santa’s Whiskers

A festive little cookie for your cookie exchange.

Santa’s Whiskers

Santa’s Whiskers

Ingredients

  • 8 ounces red candied cherries, rinsed, dried and coarsely chopped
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 tablespoons low-fat milk
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 4 ounces chopped pecans
  • 4 ounces sweetened flaked coconut

Instructions

  1. Beat the butter and sugar together in the bowl of a stand mixer or hand-held electric mixer on high speed until light and fluffy, approximately three to four minutes.
  2. Add the milk and vanilla extract, and beat to combine.
  3. Use a flexible spatula to fold cherries into the butter-sugar mixture, then to fold in the flour and pecans.
  4. Divide the dough in half.
  5. Roll each half into a log about 1 ½ inches in diameter.
  6. Spread the coconut onto a piece of wax paper and roll each log in the coconut to coat.
  7. Wrap the logs in plastic wrap and chill for 2 hours. Preheat the oven to 375 degrees.
  8. When ready to bake, position racks in the upper and lower thirds of the oven. Have 2 baking sheets at hand.
  9. Cut the logs crosswise into 1/4-inch-thick slices, rotating the logs as you cut to help them retain their round shape.
  10. Transfer the slices to the baking sheets, spacing them one inch apart.
  11. Bake for 10 to 14 minutes or until the edges are a light golden brown.
  12. Cool the cookies on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Repeat to bake all of the cookies. Serve immediately or store in an airtight container.
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