Santas Whiskers I Recipes

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:

• 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:

• 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:

• 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.

Steps:

• Cream butter and sugar in large bowl. Blend in milk and vanilla and add to creamed mixture. Blend in flour, pecans and cherries.
• Shape mixture into three 7 inch rolls. Roll each in coconut; wrap rolls and chill overnight.
• Preheat oven to 375 degrees F (190 degrees C). Slice each roll into 1/4 inch slices and bake 12 minutes on ungreased cookie sheets.

Steps:

• In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts.
• Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut.
• Wrap and chill several hours or overnight.
• Slice 1/4 inch thick. Place on ungreased cookie sheet. Bake in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.

Steps:

• Beat egg whites to a froth with cream of tartar and salt. Gradually add sugar.
• Beat at medium speed for 10 minutes. Beat in vanilla. Stir in nuts and chocolate chips.
• Drop by spoonfuls on a greased cookie sheet. Place in an oven preheated to 375 degrees F (190 degrees C). TURN OFF heat as soon as you put the cookies in. Leave in closed oven overnight.