Saras Santas Whiskers Recipes

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SANTA'S WHISKERS



Santa's Whiskers image

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

1 cup butter
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup finely chopped candied red cherries
1/2 cup finely chopped pecans
1 cup flaked coconut

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.

SANTA'S WHISKERS



Santa's Whiskers image

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

1 cup butter, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or 1 teaspoon rum extract
2 1/2 cups flour
3/4 cup finely chopped candied cherry
1/2 cup finely chopped pecans
3/4 cup flaked coconut

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

SANTAS WHISKERS COOKIES BY FREDA



SANTAS WHISKERS COOKIES by Freda image

These are a coconut rolled and chilled, sliced cookie, But these are "oh so good", and look so nice on any cookie tray. I use the Coconut Flavoring and they are so flavorful. Hint; I also glaze the tops with just a hint of Rum or butter flavored Glaze, these are desired by all who see and taste these. Note: the prep time below is with out the Chill time, of 2-24 hrs.

Provided by FREDA GABLE @cookin4me

Categories     Cookies

Number Of Ingredients 14

SANTAS WHISKERS (COCONUT) COOKIES
3/4 C - butter or margarine
2 C - all purpose flour
3/4 C - sugar
1 TBS - milk
1 tsp - pure vanilla extract or coconut flavoring
3/4 C - red and green candied cherries chopped
1/3 C - pecans, chop fine
3/4 C - coconut, flaked
OPTIONAL GLAZE:
1 1/2 C - pdr sugar
1 TBS - butter
2-3 Tbs - heavy cream
2 tsp - brandy, rum, lemon, vanilla or flavoring of your choice.

Steps:

  • Preheat Oven @ 375 degrees. Beat Butter with electric mixer til light and fluffy about 30 sec. Add 1/2 the Flour, th sugar, Milk, and flavoring. Beat til blended well.
  • Stir in remaining Flour. Stir in Cherries, and nuts. SHAPE; into 8" rolls. Pour coconut into long pan, Roll this 8" roll into coconut. Coat well. Wrap in wax paper; Chill in refer 2-24 hrs.
  • CUT into 1/4" slices, Place on ungreased cookie sheet.
  • BAKE; 375 10-12 min. until edges are golden in color. COOL, cookies on wire rack, should make about 5 dozen cookies. OPTION: drizzle with glaze of your choice. . . in zig zag shape on tops of cookies, for an impressive look.
  • GLAZE: Mix all ingrediens till smooth consistency, Pour into Plastic Zip-lock bag. ( I place Plastic Zip Lock bag over Cup, or glass with sides folded over the cup. Fill plastic bag with Glaze)Remove air, an Zip shut. Cut a tiny small corner to use to drizzle over your cookies. Drizzle in a ZIG ZAG motion. Have fun & enjoy

SARA'S SANTA'S WHISKERS



Sara's Santa's Whiskers image

Provided by Sara Bonisteel

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Cherry     Coconut     Pecan     Christmas Eve     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 dozen cookies

Number Of Ingredients 11

3/4 cup (6 ounces) flaked sweetened coconut
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 tablespoons whole milk
1 teaspoon pure vanilla or rum extract
2 1/2 cups all-purpose flour
3 ounces red candied cherries, coarsely chopped
3 ounces green candied cherries, coarsely chopped
1/2 cup (4 ounces) coarsely chopped pecans
Special Equipment
2 large baking sheets; wax paper

Steps:

  • Arrange two approximately 12- by 12-inch square pieces of wax paper on a work surface and spread half the flaked coconut in the middle of each.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the milk and vanilla or rum extract and beat until fully incorporated. With the mixer on low, add the flour in 3 batches, followed by the red and green cherries and the pecans, and stir until just combined, about 2 minutes. Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter. Transfer each log to a sheet of wax paper and roll to coat them in the coconut. Once the logs are completely covered in coconut, roll the wax paper around each log, cover in plastic wrap, and chill for at least 1 hour and up to 24 hours.
  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F.
  • Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies. Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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