Santas Whiskers I Recipes

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.

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.

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.

Steps:

• 1. In a large bowl, beat the butter with an electric mixer for 30 seconds or until softened. Add sugar and beat until fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Divide dough into thirds. Shape each portion into a 7 inch roll. Roll each in 1/4 cup of the coconut to coat. Wrap and chill for several hours or OVERNIGHT (THIS IS BEST). Cut into 1/4 inch thick slices. Place on an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until the edges are browned. Cool on a wire cookie rack. Makes approximately 80 cookies.

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.