Santas Whiskers Ii Recipes
SANTA'S WHISKERS
Make and share this Santa's Whiskers recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 27m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Cream together butter and sugar; blend in milk and extract.
- Stir in flour, cherries and pecans.
- Form dough into two 8 inch rolls.
- Roll in flaked coconut to coat outside.
- Wrap in waxed paper or plastic wrap and chill thoroughly.
- Cut into 1/4 inch slices and place on ungreased cookie sheets.
- Bake at 375* until edges are golden, about 12 minutes.
Nutrition Facts : Calories 70.6, Fat 4.1, SaturatedFat 2.3, Cholesterol 8.2, Sodium 30.4, Carbohydrate 8, Fiber 0.3, Sugar 3.8, Protein 0.7
SANTA'S WHISKERS
From Better Homes and Gardens New Cook Book. A woman in my husband's office makes these for him at Christmas time. He just loves them.
Provided by mermaidmagic
Categories Dessert
Time 27m
Yield 80 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Beat butter for 30 seconds.
- Add sugar and beat until fluffy.
- Add milk and vanilla and beat well.
- Stir in flour, then cherries and pecans.
- Shape into three 7-inch rolls.
- Roll dough in coconut to coat outside.
- Wrap in waxed paper or clean plastic wrap.
- Chill thoroughly.
- Cut into 1/4 inch slices.
- Place on an ungreased cookie sheet.
- Bake in 375 oven for 12 minutes or until edges are golden.
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4.7/5 (17)
Category Cookies
Cuisine American
Total Time 4 hrs
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg, vanilla extract, and almond extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined. On low speed, beat in the flour and salt until combined. The cookie dough will be thick and slightly sticky. Switch to low speed and beat in the cherries *just* until combined. Too much beating will turn the cookie dough pink. (Which isn’t necessarily a bad thing!)
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Roll each log in the shredded coconut. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight– the colder the dough, the thicker the cookies.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.
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