Santa's Whiskers

 Prep Time: 20 minutes

Chill Time: 1 to 24 hours

Bake Time: 12-15 minutes 

Yield: 2 1/2 dozen cookies  


  • 3/4 cup butter or margarine, room temperature
  • 3/4 cup sugar
  • 1 tablespoon milk 
  • 1 large egg, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 6 tablespoons of each red and green candied cherries (or 3/4 cup of one color of candied cherries), finely chopped
  • 1/3 cup of pecans. very finely chopped
  • 3/4 cup of sweetened, shredded coconut

Notecandied cherries should be available in the baking aisle of your super market. Don't sub maraschino cherries, they are not the same thing


1.  Spread the shredded coconut out evenly onto a plate and set the plate aside. In the bowl of a stand mixer (or using a large bowl and a handheld mixer) beat butter for one minute and then add in the sugar. Beat until butter and sugar are well-combined (for about 2 minutes), scraping the side of the bowl. 

2. Add in the milk. egg and vanilla and stir until combined. Add in the the flour, one cup at a time. Mix until the batter is just combined. 

3. Fold in chopped cherries and pecans. Split dough into two portions and shape into two 8-inch-long rolls of dough. Roll the logs of cookie dough in the shredded coconut until the sides are well-covered. Wrap rolls of cookie dough in plastic wrap and chill for at least one hour before slicing and baking.

4. Pre-heat oven to 375° and line a cookie sheet with parchment paper. Cut cookie dough into 1/3-inch thick slices and place them one inch apart on the prepared cookie sheet.  Bake for 12-15 minutes or until the sides golden brown. 

5. Transfer cookies to a rack to cool. Serve with milk, coffee or tea and enjoy!

Recipe from A Little Fish in the Kitchen blog at All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.