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Sliced round cookies with red candied cherries and pecans inside, edged with toasted flaked coconut on a wire cooling rack.

Santa's Whiskers Cookies

A classic slice-and-bake icebox cookie studded with candied cherries and pecans, rolled in flaked coconut. The coconut toasts during baking, creating a crisp, textured edge that gives these cookies their namesake appearance.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Calories: 110
Ingredients Method

Ingredients
  

  • 1 cup (227 g) Unsalted butter softened
  • 1 cup (200 g) Granulated sugar
  • 2 Tbsp (30 ml) Whole milk
  • 1 tsp (5 ml) Vanilla extract
  • 2 1/2 cups (300 g) All-purpose flour
  • 3/4 cup (113 g) Candied cherries finely chopped
  • 1/2 cup (55 g) Pecans finely chopped
  • 3/4 cup (60 g) Sweetened flaked coconut for rolling

Method
 

  1. Cream butter and sugar: In a stand mixer or large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Beat in the milk and vanilla extract.
  2. Incorporate dry ingredients: Gradually stir in the flour until just combined. Fold in the finely chopped candied cherries and pecans.
  3. Shape and coat: Divide the dough in half. Form each half into a log about 2 inches in diameter. Spread the flaked coconut on a flat surface and roll each log in the coconut until evenly coated.
  4. Chill the dough: Wrap each log tightly in wax paper [or plastic wrap] and chill in the refrigerator for [at least 2 hours], or until completely firm.
  5. Slice and bake: Preheat oven to 375°F (190°C). Cut the chilled logs into [1/4-inch thick] slices. Place [1 inch apart] on an ungreased baking sheet and bake for 10 minutes, or until the coconut edges are golden brown.