Santa’s Whiskers are easy slice and bake Christmas cookies filled with cherries and nuts and rolled in shredded coconut, just like Santa’s beard!
Santa’s Whiskers Cookies
About thirty years ago, I was a part of a big church cookie sale fundraiser. I made 10 dozen different cookies, including these Granny’s favorites, Thick and Fluffy Chocolate Chip Cookies, and Cherry Thumbprint Cookies with Fudge Frosting.
This year, I’ve been collecting old church cookbooks to look for vintage recipes to recreate and cook and bake.
In the years since the big church cookie baking project, I have only made family favorites when I do bake. This year, I thought it would be fun to try some new recipes.
What I’ve discovered is that while these recipes are new to me; they have been family favorites for others for years. I’m using cookbooks that are around 50 years old.
This week, I made Santa’s Whiskers.
Here’s what I love already about this cookie:
- The dough is easy to prepare
- You can prepare ahead of time and keep in your refrigerator
- They look festive
- They are delicious!
This cookie recipe doesn’t contain any eggs and that results in a shortbread like texture. What that means is that they aren’t chewy. They have a crisp buttery texture that kind of melts in your mouth.
However, unlike your usual shortbread, Santa’s Whiskers have the addition of candied fruit, nuts, and coconut that create not just a pretty cookie but a tasty one too!
And one final note, these cookies smell divine while baking. You can have the rolls ready to go in the refrigerator and then slice and pop in the oven for company.
Ingredients
- 1 cup of butter (2 sticks)
- 1 cup sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 2 ¼ cup of all purpose flour. Measure then sift, it will be 2 ½ cups of sifted flour
- ¾ cup of chopped red and green candied cherries
- ½ cup chopped pecans or walnuts
- ¾ up flaked coconut
Helpful Kitchen Tools
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- Stand Mixer OR Electric Mixer with a Large Bowl
- Large Cookie Sheet
- Wire Cooling Rack
Instructions
This is a simple recipe with a handful of ingredients, so it’s definitely what I would call beginner level. However, the dough does need to chill in the refrigerator for a few hours, so be sure to plan accordingly.
To Make the Dough:
- In a large mixing bowl, use your hand mixer to cream butter and sugar. Start on medium and increase to high speed until fluffy. Blend in milk and vanilla. Blend in milk and vanilla.
- Stir in flour, candied cherries, and chopped nuts with wooden spoon. The dough will look crumbly.
- Finish mixing by hand and form dough into two rolls, 2-inch in diameter and 8-inches long. Roll these dough logs in shredded coconut to coat the entire exterior.
- Cover the 8 inch rolls of dough with plastic wrap and chill for several hours.
To Bake the Cookies:
- Preheat oven to 375°F.
- Remove dough from fridge and cut into slices that are about ¼ inch thick.
- Place the cookies on an ungreased cookie sheet and bake at 375 for 10-12 minutes.
- Remove from oven as soon as bottoms of the cookies just start to turn golden brown. The cookies will be fragile so let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Prep Tips
- This recipe yields about 5 dozen cookies, so it is perfect for your holiday baking. The cookies can be stored at room temperature, in a cookie tin or airtight container. You can also freeze the cookies in a large freezer bag. I recommend placing a sheet of parchment paper or wax paper between the layers of cookies so they won’t stick together. They can be kept in the freezer for up to 2-3 months.
- If you want to jazz up your cookies before serving, they look and taste lovely with a drizzle of white chocolate.
- When I made these cookies, I used the food processor to chop the fruit. The taste and texture of the cookie was fine. However, I didn’t get the jewel like colors of the fruit. Next time, I will chop the cherries by hand so they are in bigger pieces that really pop more.
Frequently Asked Questions
Should I Use Sweetened or Unsweetened Coconut?
The recipe I started with did not specify, so I used unsweetened coconut. However, I have seen recipes that use sweetened. So, use what you have on hand or whichever you prefer taste-wise.
Can You Make the Dough Ahead of Time?
Absolutely!
Once you’ve made your dough logs and rolled them in coconut, they can chill in the refrigerator for up to 5 days. Just slice and bake whenever you’re ready. You could even make multiple batches!
The dough logs also freeze well. Wrap tightly and freeze for up to 2-3 months. When you’re ready to bake, thaw the dough in the fridge, then follow the baking instructions.
More Holiday Cookie Recipes To Try:
- Grandmother’s Oatmeal Chocolate Chip Raisin Cookies
- Christmas Sweeties Cookies
- Oatmeal Lace Cookies
- Granny’s Surprise Cookies
Santa’s Whiskers Cookie Recipe (Printable Recipe Card)
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Santa's Whiskers Cookies
Equipment
- 1 mixing bowl
- 1 Hand mixer
- sharp knife
- Baking sheet
Ingredients
- 1 cup butter 2 sticks
- 1 cup sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/2 cups flour sifted
- 3/4 cup Red and green candied cherries chopped
- 1/2 cup Pecans or walnuts chopped
- 3/4 cup flaked coconut
Instructions
To Prepare the Dough
- In a large mixing bowl, use your hand mixer to cream the butter and sugar.
- Blend in milk and vanilla.
- Stir in flour, candied cherries, and chopped nuts with wooden spoon. The dough will look crumbly.
- Finish mixing dough by hand and form into two rolls, 2-inch in diameter and 8-inches long.
- Roll in the flaked coconut.
- Wrap and chill for several hours.
To Bake the Cookies
- Preheat oven to 375°F.
- Slice ¼ inch thick and place on ungreased cookie sheet.
- Bake at 375 for 10-12 minutes.
- Remove from oven as soon as bottom is turning brown. Cookie will be fragile so let cook on baking sheet for a few minutes before removing to wire rack to complete cooling.
Notes
Nutrition
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