Santa's Whiskers Cookies {12 Days of Christmas Treats}

Raise your hand if you hate fruitcake...I know you can't see me but if you could my hand would be way up.  I'm told by those who do like it, it's more about the texture rather than the taste.  Weird.

When my step-mom made these for us kids for the first time I refused to eat any.  Those sticky sweet candied cherries yelled,  "Fruit cake!" and I yelled back, "Heck no!".

 

Somehow I was finally convinced to give them a try.  They did smell good baking after all.  Also, there was nothing else sweet to be had in the whole house.  I was desperate.

I'm so glad I gave these a try.  They are now my favorite Christmas cookie.  I love slice and bake cookies.  They're so convenient!  This dough also freezes well.  Just wrap it up tight and you can have Christmas cookies all year long.

This is one of two recipes that my step-mom makes that I absolutely love.  The other is one she calls Peek-a-boo cookies.  I wanted to share this recipe too, unfortunately it's MIA.  I can't find it, she can't find it and I have googled and googled with no luck.  I'm sad.  Those Peek-a-boos are my brother's favorite!

Have you ever lost a cherished family recipe?  I know we also have recipes that are not written down or they are considered top secret.  I hate it when I ask my Mom for a recipe and she tells me that because she has made it so many times she doesn't have a written copy anymore.  She knows it by heart.  Amazing!

Anyways, give these cookies a try.  Don't let the candied cherries scare you.  They're delicious and absolutely gorgeous in these cookies.  Just hold them up to the light and you'll see what I mean!

Linking up at these lovely blogs!

Santa's Whisker Cookies

from my Step-Mommy Mychele

2 sticks unsalted butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1/4 teaspoon salt 

2 large egg yolks, room temperature
1/2 teaspoons vanilla extract
1/2 teaspoons rum or rum flavoring 
2 1/3 cups all-purpose flour
1 1/2 cups red and green candied cherries 

1 cup coarsely chopped pecans (optional)

3 cups sweetened flaked coconut, toasted

Directions

In large bowl of electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and rum and beat until smooth. Beat in flour gradually, beating dough until just combined well. Stir in candied cherries and pecans. 

Divide dough into three equal portions.  Shape each portion into a log on plastic wrap.  Roll each log in 1 cup of coconut.  Wrap tightly in plastic wrap.  refridgerate until firm, about one hour or overnight.  Dough can also be stored in the freezer until ready to bake.  Thaw in the fridge overnight before baking.

Preheat oven to 350 F.  Using a knife, cut dough into 1/4 inch slices.  Place on a parchment covered cookie sheet. Bake 10-12 minutes or until edges are golden brown.