Santa’s Whiskers Cookies

I am honored to have these cookies included as part of the Deck The Blogs feature at Oprah.com.

As much as I enjoy trying out new cookie recipes each Christmas, I think there’s something to be said for the old standards. There are certain cookies that I just have to make year in and year out. Then there are those cookies that I remember from my childhood and am just now getting around to making for my kids.

These Santa’s Whiskers are one of those kind of cookies. I know my mom made them one year when I was growing up and I’ve always remembered them fondly. For years I’ve wanted to make them, but they were always an afterthought that got added to my list last.

So this year, I decided I had to make them and added them right to the top of the list. I am so glad I did too. Everyone loved them. I think my husband ate 3 or 4 in about 2 seconds. He’s a pretty smart guy though…he knows a plate of cookies never last too long around here. (That’s why I put 3/4 of the dough in the freezer!)

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Santa’s Whiskers Cookies

  • 1 c. butter
  • 1 c. sugar
  • 1 t. vanilla
  • 1 1/2 T. milk
  • 2 1/2  c. flour
  • 3/4 c. maraschino cherries, diced, plus 1 t. juice from the jar
  • 1 c. coconut

1. Beat the butter and sugar together until fluffy. Add vanilla and milk and beat until combined.

2. Add flour, mixing just until incorporated. By hand or with the mixer, work the cherries and the teaspoon of juice into the dough.

3. Separate dough in half and form each half into a 8 or 9 inch log. Roll each half in coconut to cover. Wrap in freezer paper or plastic wrap and freeze for about 30 minutes, until firm.

4. Slice the logs of dough into cookies, about 1/4 inch wide. Place on baking sheets and bake at 375 degrees for 8-10 minutes. Cool on wire racks.

10 thoughts on “Santa’s Whiskers Cookies

  1. I make these every year, too! My fraternity (hubby and two sons) gobble them up as quickly as I bake them. The original recipe came from Better Homes and Gardens magazine.

  2. Thank you so much for sharing. These cookies turn out so well just like I remembered them back in Canada. There is one problem though, that is it’s too yammy just can’t stop eating them. Happy holiday, greeting from Taiwan.

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