Santa's Whiskers I

Santa's Whiskers I

JJOHN32 14

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

Ingredients {{adjustedServings}} servings 150 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 19

  1. 20 Ratings


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)


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.


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