Santa's Whiskers I Recipe -
Santa's Whiskers I Recipe

Santa's Whiskers I

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"This recipe was given to me at a Christmas cookie exchange. Try using rum extract in place of the vanilla for extra nippy flavor."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts.
  2. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut.
  3. Wrap and chill several hours or overnight.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2009

Great cookies! I have been using this recipe for years, - but there are a few tricks!!! Cream butter, sugar, add vanilla then milk. Stir well, add cherries and pecans (don’t stir until you add the dry ingredients)) Mix dry ingredients in another bowl… then add a bit at a time to the wet mixture while you stir. Once you add the last bit - knead the dough with your hands. If the dough doesn't stick well, add a tiny bit of milk at a time until you get a good form. Break balls in half… and roll into 3 inch logs, then roll the logs into the coconut (if you want a better coating of coconut… brush the outside of the dough logs lightly with milk before rolling). You can freeze this for a couple of hours - then slice and cook, but it's best sitting in the fridge over night. The tip to not get the coconut to burn, is to slice the cookies very thinly (approx 1/4 inch), and either line your cookie pans with silicon sheets or parchment paper. Keep an eye on the first batch until you know the desired time! Recipe says 375F… I say 350F! Check them at 10 minutes, then add a couple of minutes to that (if needed). You want the bottoms golden, not dark - and the cookie should still be a little moist… Leave them on the pan until they cool (they will finish cooking this way)

Most Helpful Critical Review
Dec 10, 2004

What did I do wrong? I could not make this dough stick together. Would not roll into logs. Just fell apart. Added a little more milk- still would not roll together.

Dec 01, 2005

This is a great recipe! I have been making these for a long time and instead of rolling the logs in coconut i just put the coconut in the dough. It's much less easier to work with and tastes better in my opinion (coconut stays nice and moist). My family loves these and my dad requests them every christmas.

Dec 26, 2007

I made this with a friend a couple weeks ago, but she uses chopped dried cranberries instead of candied fruit. Absolutely delicious cookies!

Dec 28, 2010

I have been making these for years also. I have never had a problem with the dough, but my version calls for ONLY 3/4 CUP BUTTER. I always use real butter and freeze the logs overnight or longer before baking for easier slicing. I also substitute chopped maraschino cherries (drained on paper towels) for the candied ones. I may try cranberries one reviewer used. The BEST part of the cookie for my family is the FINAL STEP I added. After cooling drizzle dark chocolate in one direction over the cookies and then white chocolate in another direction. It adds a lot to the taste and makes the cookies beautiful!

Dec 23, 2008

I love the way these taste, BUT the centers won't bake before the coconut turns very brown.

Jan 02, 2003

Excellent cookie that got raves from everyone who tried them! I made the recipe a few days ahead (minus the nuts) and froze them instead of putting them in the fridge. It made slicing them easier, and I just let them thaw for a few minutes on the pan before I cooked them. I was worried they would be too sweet, but the combination between the candied cherries, coconut, and cookie was very nice. I will definately make these again!

Jul 23, 2003

One of my favorite Christmas cookie recipes. The red and green cherries highlight the colors of the Season.


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  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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