Santa’s Whiskers Christmas Cookies Recipe
Santa's Whiskers Christmas Cookies Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 50
- Fat: 2.5 g
- Carbohydrates: 7 g
- Sodium: 35 mg
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Santa’s whisker cookies may bring back childhood memories for you when your mother or grandmother used to bake these colourful delights. The cookies are called Santa’s whiskers because the roasted coconut on them forms the whisker shape. These cookies are traditionally made on Christmas and the colours on them are fitting for the festival.
Ingredients
- Butter, softened (1¼ sticks): 10 tablespoons
- Sugar: ½ cup
- Milk: 2 teaspoons
- Pure vanilla: 1 teaspoons
- All purpose flour: 1½ cups
- Candied red and/or green cherries, chopped small: ½ cup
- Pecans, chopped fine: ¼ cup
- Flaked sweetened coconut or holiday sprinkles: ½ cup
Instructions
- Add sugar and butter to a large mixing bowl. Now use an electric beater to mix together these two ingredients thoroughly. When the combination goes fluffy, add in the milk and vanilla to the bowl and use a spoon to scrape off remains from bowl sides and deposit in the center so that everything could be mixed together. Beat everything together now.
- Start adding the flour, one cup at a time, and use the mixer to beat the mixture after every addition. Add to the bowl, candied cherries and chopped pecans. Use the wooden spoon to combine these well.
- Place the parchment paper and form a log shape out of it. Sprinkle coconut over it and wrap the paper well around the log. Place the roll in the refrigerator overnight so that it is set in shape.
- Preheat the oven to 375 degrees. Place parchment paper over baking sheet and spray with vegetable shortening.
- Take out the roll and use a sharp knife to slice the roll into cookies. The cookies should ideally be ⅓ inch thick. Place these cookies on the sheet and bake for ten minutes or until you see the cookies start turning a brown shade.
- Let the cookies bake for ten minutes on the sheet before moving them to a wire rack. Let them cool completely before you serve them or storing them.
: 10 tablespoons Sugar: ½ cup Milk: 2 teaspoons Pure vanilla: 1 teaspoons All purpose flour: 1½ cups Candied red and/or green cherries, chopped small: ½ cup Pecans, chopped fine: ¼ cup Flaked sweetened coconut or holiday sprinkles: ½ cup Instructions Add sugar and butter to a large mixing bowl. Now use an electric beater to mix together these two ingredients thoroughly. When the combination goes fluffy, add in the milk and vanilla to the bowl and use a spoon to scrape off remains from bowl sides and deposit in the center so that everything could be mixed together. Beat everything together now. Start adding the flour, one cup at a time, and use the mixer to beat the mixture after every addition. Add to the bowl, candied cherries and chopped pecans. Use the wooden spoon to combine these well. Place the parchment paper and form a log shape out of it. Sprinkle coconut over it and wrap the paper well around the log. Place the roll in the refrigerator overnight so that it is set in shape. Preheat the oven to 375 degrees. Place parchment paper over baking sheet and spray with vegetable shortening. Take out the roll and use a sharp knife to slice the roll into cookies. The cookies should ideally be ⅓ inch thick. Place these cookies on the sheet and bake for ten minutes or until you see the cookies start turning a brown shade. Let the cookies bake for ten minutes on the sheet before moving them to a wire rack. Let them cool completely before you serve them or storing them. 3.2.1284
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