Best Santas Whiskers Ii 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

These colorful cookies have a light taste - for those who want a cookie not-so-rich! And they look pretty too--the chopped cherries add red and green and the coconut is slightly toasted after baking.

Provided by Ann Stone

Categories     Dessert

Time 27m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 8

1 cup softened butter
1 cup sugar
2 teaspoons milk
1 teaspoon vanilla
2 1/2 cups flour
1/4 cup chopped candied cherry (red or green or combination of both)
1/2 cup chopped nuts
3/4 cup flaked coconut

Steps:

  • Beat butter and sugar.
  • Add milk and vanilla.
  • Gradually stir in flour, mixing well.
  • Stir in nuts.
  • Form into 2 logs, approx 1 1/2 inches in diameter.
  • Roll in coconut until each log is well coated.
  • Wrap in plastic wrap or waxed paper.
  • Chill an hour or longer.
  • Cut 1/4-inch slices and bake at 375°F for 12 minutes.

Nutrition Facts : Calories 176.2, Fat 10, SaturatedFat 5.7, Cholesterol 20.4, Sodium 80, Carbohydrate 20.1, Fiber 0.7, Sugar 9.5, Protein 2

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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