Santa’s Whiskers Christmas Cookies – So Fabulously Good!
Good Ole Traditional Christmas Cookies – And a New One to Try
I am so glad you’re here for this delicious Christmas Cookie Recipe! It’s a new one to me and it is so delicious I will be making it again.
Today, I’m sharing Santa’s Whiskers Christmas Cookies with you.
If you like butter cookies or a delicious shortbread you will enjoy this twist. These are egg-free so if the urge to eat the raw dough hits you, GO FOR IT! As I was making these it occurred to me that I. Could. Eat. The. Dough. I was almost too excited. I haven’t eaten dough since I was a kid. I grabbed a spoon, a small one (I’m not a total glutton) and just did it. It was so good I even encouraged my guys to each have a spoonful. I’m wild like that. 😉 I do prefer them baked, but hey, kitchen adventures are always fun.
Santa’s Whiskers Christmas Cookies – Recipe
*Recipe Box further down post allows easy recipe printing
Ingredients:
1 cup butter, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup maraschino cherries, drained and finely chopped
1/2 cup pecans, finely chopped
3/4 cup sweetened flaked coconut
Directions:
Preheat oven to 375 degrees.
Blend together sugar and vanilla until light and fluffy using mixer.
Stir in flour, cherries, and pecans.
Form dough into two logs, each about 8 inches long. Mine were more of an oval rather than a log so don’t be disappointed if that happens with your dough. It will still taste delicious!
Lay down two pieces of either plastic wrap or wax paper and sprinkle generously with the flaked coconut.
Roll dough logs in the coconut covering all surfaces.
Wrap in wax paper or plastic wrap and place in refrigerator chilling for several hours or overnight.
Remove from refrigerator and slice dough logs 1/4 inch thick.
Place sliced cookie dough on cookie sheet and bake about 12 minutes, until the edges of the cookie are golden brown.
Remove from oven.
Cool on wire racks.
Santa’s Whiskers Christmas Cookies
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup maraschino cherries drained and finely chopped
- 1/2 cup pecans finely chopped
- 3/4 cup sweetened flaked coconut
Instructions
- Preheat oven to 375 degrees.
- Blend together sugar and vanilla until light and fluffy using mixer.
- Stir in flour, cherries, and pecans.
- Form dough into two logs, each about 8 inches long. Mine were more of an oval rather than a log so don’t be disappointed if that happens with your dough. It will still taste delicious!
- Lay down two pieces of either plastic wrap or wax paper and sprinkle generously with the flaked coconut.
- Roll dough logs in the coconut covering all surfaces.
- Wrap in wax paper or plastic wrap and place in refrigerator chilling for several hours or overnight.
- Remove from refrigerator and slice dough logs 1/4 inch thick.
- Place sliced cookie dough on cookie sheet and bake about 12 minutes, until the edges of the cookie are golden brown.
- Remove from oven.
- Cool on wire racks.
Video
Nutrition
What are your favorite Christmas Cookies?
Other Christmas Recipes You May Like:
- Christmas Mint Torte Shortcut Recipe
- Brownie Peppermint Christmas Pie
- Georgia Tea Cakes
- Reindeer Cookies
- Buckeye Candy (with a twist!)
- Easy Crockpot Peanut Clusters
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