Sara's Santa's Whiskers
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
61
Sourness
49
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
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
2
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
3
Add the milk and vanilla or rum extract and beat until fully incorporated
4
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
5
Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter
6
Transfer each log to a sheet of wax paper and roll to coat them in the coconut
7
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
8
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F
9
Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies
10
Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes
11
Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
12
Continue baking cookies on cooled baking sheets
13
DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days
14
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
15
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
16
Add the milk and vanilla or rum extract and beat until fully incorporated
17
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
18
Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter
19
Transfer each log to a sheet of wax paper and roll to coat them in the coconut
20
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
21
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F
22
Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies
23
Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes
24
Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
25
Continue baking cookies on cooled baking sheets
26
DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days