Santa's Whiskers are festive slice-and-bake butter cookies that deserve a place on your holiday baking list. Dotted with candied cherries, these easy-to-make cookies are perfect for sharing.
Whisk the flour, baking powder, and salt together in a bowl. Set aside.
2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon Kosher salt
In the bowl of a stand mixer, cream together the butter and sugar. Blend in the milk and vanilla extract. Add the flour mixture and mix until just combined. Gently mix in the cherries and pecans.
1 cup unsalted butter, 1 cup granulated sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, ¾ cup chopped red and green candied cherries, ½ cup chopped pecans
Form the dough into two logs, each 2 inches in diameter. Roll the logs in coconut. Wrap in waxed paper and chill until firm, at least two hours or overnight.
¾ cup sweetened shredded coconut
Preheat the oven to 350℉. Slice the cookies ¼ inches thick. Place cookies on parchment-lined baking sheets. Bake for 11-12 minutes until lightly brown around the edges. Cool on the baking sheet for five minutes before transferring them to a cooling rack to cool completely.
Notes
If candied cherries are not available, maraschino cherries can be used. If using maraschino cherries, drain them well and pat them dry before chopping and adding them to the dough.
The dough can be chilled for up to 5 days. If you plan to chill the dough longer than overnight, wrap the parchment-wrapped dough in plastic wrap for freshness.
Store these cookies in an airtight container for up to one week.
To freeze unbaked cookies, prepare the dough, shape it into logs, and roll it in coconut. Wrap tightly and freeze for up to three months. Thaw it overnight in the refrigerator, and bake according to the recipe's directions.
To freeze baked cookies, cool them completely, then wrap them tightly and freeze them for up to three months. Thaw at room temperature.