Description
A festive and fun holiday cookie recipe featuring a buttery base and a colorful coating of coconut and maraschino cherries, resembling Santa’s whiskers.
Ingredients
- 1 cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 large egg white, lightly beaten
- 1 cup flaked coconut
- 12 maraschino cherries, halved
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the whole egg and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped pecans.
- Shape the dough into two 8-inch logs.
- Brush the logs with the lightly beaten egg white.
- Roll the logs in the flaked coconut until fully coated.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours, or until firm.
- Preheat the oven to 375°F (190°C).
- Slice the chilled logs into ¼-inch thick rounds.
- Place the cookies on ungreased baking sheets.
- Press a halved maraschino cherry onto the center of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Dough can be made ahead and kept refrigerated for up to 3 days.
- For a quicker chill, you can freeze the dough logs for about 1 hour.
- Ensure the butter is truly softened for the creaming process to incorporate enough air.
- These cookies are ideal for holiday cookie exchanges or festive gatherings.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking/Slicing
- Cuisine: American