SANTA'S WHISKERS III
You may want to tint the coconut to make the cookies even more colorful.
Provided by Sue Snow
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 78
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl. Blend in milk and vanilla and add to creamed mixture. Blend in flour, pecans and cherries.
- Shape mixture into three 7 inch rolls. Roll each in coconut; wrap rolls and chill overnight.
- Preheat oven to 375 degrees F (190 degrees C). Slice each roll into 1/4 inch slices and bake 12 minutes on ungreased cookie sheets.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 7.7 g, Cholesterol 6.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.1 mg, Sugar 4.1 g
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 III
You may want to tint the coconut to make the cookies even more colorful.
Provided by Busy Cook
Categories Refrigerator Cookies
Yield 78
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl. Blend in milk and vanilla and add to creamed mixture. Blend in flour, pecans and cherries.
- Shape mixture into three 7 inch rolls. Roll each in coconut; wrap rolls and chill overnight.
- Preheat oven to 375 degrees F (190 degrees C). Slice each roll into 1/4 inch slices and bake 12 minutes on ungreased cookie sheets.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 7.7 g, Cholesterol 6.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.1 mg, Sugar 4.1 g
SANTA'S WHISKERS
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
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
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
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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