Growing up, we didn’t keep cookies or sweets on hand, but at Christmas, my mom would fill the cookie jar. Lemon bars, peanut butter blossoms, and my favorite – Santa’s Whiskers. A rich buttery shortbread with bits of candied cherries and pecans, rolled in coconut (hence the whiskers…).
1 c butter, softened
1 c sugar
2 tblsp milk
1 tsp vanilla or rum extract
2 1/2 c all-purpose flour
3/4 c chopped red (or green) candied cherries
1/2 c finely chopped pecans
3/4 c flaked coconut
Cream together butter and sugar until smooth; then add the milk and vanilla extract. Mix in flour, cherries and pecans.
Form dough into two 8 inch logs. Roll in flaked coconut to coat outside. Wrap in waxed paper or plastic wrap and chill thoroughly.
Once dough has chilled, preheat oven to 375 degrees. Cut dough into 1/4 inch slices and place on an ungreased cookie sheet.
Bake till edges are golden, about 12 minutes.