Hi there! So, have you started your holiday baking? Maybe it’s not your thing, but we love making lots of different kinds of Christmas cookies–some stand-bys and some new ones–each year to enjoy and give away. I just love these coconut and cherry cookies for Christmas. They’re delicious and look really pretty on a plate. I hope you enjoy them, too!
Santa’s Whiskers
1/2 c. butter, softened
3 oz. cream cheese, softened
1/2 c. sugar
1/4 tsp. almond extract
1 c. flour
1 tsp. baking powder
a pinch of salt
1 c. coconut flakes
1/2 c. crushed pecans
20 maraschino cherries, halved
In a medium bowl, cream butter, cream cheese and sugar until well blended. Beat in almond extract.
Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
In a small bowl, combine the coconut and crushed nuts.
Shape dough into 1 inch balls; roll in coconut/nut mixture.
Place 2 inches apart on ungreased baking sheets. Bake for 12 to 15 minutes at 350 degrees until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool.
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Thanks for the Yummy receipe. Could you tell me how many days the cookies keep crusty and in good conditions?
They taste fresh after a couple of days if you keep them covered on a plate.