Santa’s Whiskers Cookie Recipe | Christmas Cookies
A rich and buttery shortbread cookie that’s filled with cherries and pecans, then rolled in coconut. Santa’s Whiskers Cookie Recipe is a festive, holiday favorite!
Making Christmas cookies is a favorite activity during the holidays at our house. We love making our tried and true recipes that have passed down over the years, as well as those that are new to us. One of the recipes at the top of our list is the one for Santa’s Whiskers, which are just as delightful and festive as they sound.
It’s a rich and buttery shortbread type cookie that filled with maraschino cherries and pecans, then rolled in coconut before baking, which gives the cookies their delightful “Santa’s Whiskers”.
Not only do I love the way they taste, but they’re the epitome of Christmas cheer–so colorful and beautiful–they’re the perfect addition to any Christmas plate. Wrap them up and give as gifts or take to a party, serve at a a holiday or Christmas gathering…just make sure to save some for you to eat!
Santa’s Whisker’s Cookie Recipe
These cookies come together very quickly–in just a few minutes the dough is mixed up and ready to go. They do need to go in the fridge for a few hours or overnight to chill before baking. They’re really fast as far as your time goes, but you do need to factor in a few hours to complete them. I like to mix the up the day before, put them in the fridge overnight, and then bake them the next day. Super fast and easy!
The recipe calls for nuts, and I love the addition of pecans, but if you have a nut allergy at your house, you can easily leave them out. There are also no eggs in this recipe, so eat as much dough as you want!!
Santa’s Whiskers Cookies
Ingredients
Instructions
- Beat together butter, sugar, milk, and vanilla until creamy. Stir in flour, then add the cherries and pecans.
- Form dough into a log shape–I like mine about 2-2 1/2 inches around. Lay out a large piece of plastic wrap, and place the coconut down the middle. Roll the dough in the coconut, making sure to cover all the surfaces. Wrap it all up in the plastic wrap, then chill for a few hours, or overnight.
- Once the dough is chilled, remove from the fridge and unwrap. Slice the dough logs in to 1/4 inch circles. Bake at 375 for 12 minutes, or until edges are golden brown. Cool on a wire rack.
