Santa’s Whiskers – Christmas Making and Baking

I made these many years ago.  This year I decided to make them once again.

Things you need to remember – When you wrap the cookie dough in plastic wrap, don’t use press and seal plastic wrap.  That made it difficult to make a roll.  The coconut will make a mess.  Just keep the broom around.  🙂

santa's whiskers

Santa’s Whiskers

Adapted from Cooking with Stolen Moments

Stars of the recipe:

  • 1 c. butter (2 sticks), softened
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 1/2 Tbsp. milk
  • 2 1/2 c. flour
  • 3/4 c. maraschino cherries, diced, plus 1 tsp. juice from jar (I may have used more juice because I love maraschino cherries.)
  • 1 c. coconut, unsweetened

Steps:

  1. Beat the butter and sugar together until fluffy.
  2. Add vanilla and milk.  Beat until combined.
  3. Add flour, 1/2 c. at a time.  Mix until incorporated.
  4. Fold in the cherries and juice.  (I used my mixer.  You can certainly use a spoon for this step.)
  5. Divide the dough in half.  Form each half into a 8 or 9 inch log.  Roll each half in coconut.
  6. Wrap in parchment paper or plastic wrap.  Freeze for at least 30 minutes.
  7. Slice in 1/4 inch cookies.  Place on baking sheets.
  8. Bake for 375 degrees for 8 to 10 minutes.
  9. Cool on wire racks.

I froze mine overnight and then pulled them out of the freezer for 15 or so minutes before slicing them.

 

Peppermint Mocha Creamer – Christmas Making and Baking

I’m enjoying making new creamers now that I got the ratio of milk/ half & half/ or heavy whipping cream to condensed milk.

This creamer needs to be warmed up so that the cocoa is dissolved.  I ended up having to strain the non dissolved cocoa so there isn’t any lumps left in it.

As you can see from my pictures, some of the cocoa did not dissolve.

peppermint mocha creamer Continue reading Peppermint Mocha Creamer – Christmas Making and Baking