Santa’s Whiskers Cookies Recipe

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy for about 2 minutes.

Beat in the egg, vanilla extract, and almond extract at high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.

At low speed, beat in the flour and salt until combined. The cookie dough will be thick and slightly sticky. Switch to low speed and beat in the cherries just until combined.

Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2½ inches in diameter.

Roll each log in the shredded coconut. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough.

Preheat oven to 350 degrees F (177 degrees C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart.

Bake the cookies for 13 to 14 minutes or until brown around the edges. 

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, drizzle the cooled cookies with white chocolate. Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth.

Drizzle on the cookies. Sprinkle with extra coconut, if desired. Allow chocolate to set completely in the refrigerator for 20 minutes or at room temperature for 30 minutes.