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

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.