Santa’s WhiskersPosted: December 8, 2010 | |
From December 23, 2005: I’ve been giving these Christma-y cookies out for gifts the past few days and have gotten lots of positive remarks. They are pretty yummy despite being very sweet. These cookies ended up being kind of expensive after buying the candied cherries (red and green) and the pecans, but the recipe does make a lot of cookies. The red and green of the candied cherries really adds to the festive appeal of the cookies. You can cut the amount of coconut in half and even that won’t stick to the cookies. You can freeze the cookie rolls for up to 2 months…just defrost in the fridge overnight, slice and bake.
1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups red and/or green candied cherries, chopped
1 tablespoon all-purpose flour
1 cup coarsely chopped pecans
3 cups sweetened flaked coconut
Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed.
Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir cherry mixture and pecans into dough by hand.
Shape dough into 3 (10×1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour or overnight).
Heat oven to 350°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 13 minutes or until edges are very lightly browned.
Recipe source: www.landolakes.com