Jill Burgess’ Santa’s whiskers
1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups flour
3/4 cup finely chopped red candied cherries
1/2 cup chopped pecans
3/4 cup flaked coconut
1 In mixing bowl, cream together butter and sugar; blend in milk and vanilla.
2 Stir flour into wet ingredients in batches, ten add cherries and pecans.
3 Divide the dough in half and form into two (12-inch) logs, about 2-inches around.
4 Place coconut on waxed paper and roll each log to coat the outside. Wrap each log in waxed paper or plastic wrap and chill thoroughly, preferably overnight. The dough freezes well.
5 When ready to bake, preheat oven to 375 degrees and lightly grease a cookie sheet. Cut the logs in 1/4-inch slices and place on greased cookie sheet. Bake until edges are slightly golden, about 12 minutes.
Makes about 60 cookies.
Nutrition information per cookie: 75 calories, 48% calories from fat, 4 g fat, 2 g saturated fat, 8 mg cholesterol, 9 g carbohydrates, 1 g protein, 3 mg sodium, trace fiber
