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NOW (December 12, 2018) – These cookies are still a favorite and they’ve been at the top of my cookie baking list for the past 9 years running. I look forward to them all year.
We are prepping for baking day this coming Saturday. We’ve been doing an all-family day every Christmas season for at least the past 7 years. The kids all sit around the table and work on cookies together – whether it’s frosting sugar cookies, rolling out truffles, or dipping pretzels in chocolate. They each take turns helping me in the kitchen with different batches that don’t require “extra” work beyond mixing and baking. It’s one of our highlights of each season and I’m so happy that it’s become a tradition. We’re all looking forward to our first baking day in the new house!
THEN (December 13, 2009) – 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!)
Santa’s Whiskers Cookies
- 1 cup butter
- 1 cup sugar
- 1 tsp vanilla
- 1 1/2 tbsp milk
- 3/4 cup maraschino cherries, diced, plus 1 t. juice from the jar
- 1 cup coconut
- Beat the butter and sugar together until fluffy. Add vanilla and milk and beat until combined.
- Add flour, mixing just until incorporated. By hand or with the mixer, work the cherries and the teaspoon of juice into the dough.
- 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.
- 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.