Ok, so this has been a dramatic recipe exchange!
Causing me to dither slightly because I was worried I might not be doing what all the cool kids were doing or doing it right and causing other undue stress.
I can still get all dorky about not being one of the crowd.
Anyway, I went to look for a photo – mine are not made though all the stuff for them is on the kitchen counter – and found a couple that were clearly NOT RIGHT.
So, the recipe is called Santa’s Whiskers and they really are slave drew’s favorite. They have finely chopped candied red cherries and pecans, which represent Santa’s rosy red cheeks and his twinkling brown eyes, and then you form the dough into a log and roll it in coconut so when you slice it the outside has this frame of coconut representing – you guessed it – Santa’s whiskers.
But one of the recipes I saw in looking for the photo calls for GREEN cherries. What the fuck would THAT represent, his gangrenous foot? Clearly, they are misinformed about the whole thing.
Even more disturbingly, it appears many of THEIR Santa’s have gangrenous extremities because many of them use green cherries.
Now I have nothing against green cherries. I’m sure in their own unnatural way, they’re perfectly nice.
But would YOU eat a bowl of green cherries? I hope not. I would not.
So, I am laying down the law here. Santa’s Whiskers do NOT have green cherries in them, regardless of whatever misguided recipe you might find for them. If your Santa has a green cast, he is either ill or is about to have something fall off and either way, do you want him in your chimney?
Good, I’m glad I settled that.
Now, the thing is, I found one that is perfect, they don’t even look TOO perfect, it could be my desk as a background, had I not gone through all this, you’d never know I hadn’t made these.
But I didn’t.
But I could have, and here’s how:
1 cup butter flavored shortening, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
3/4 cup red candied cherries – finely chopped
1/2 cup pecans – finely chopped
3/4 cup flaked coconut
In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes.
Seriously, when it says finely chopped, it’s not kidding. If you don’t chop them pretty finely, they make the cookie really hard to cut without it tearing apart. I also freeze them before I cut them and use a SHARP knife. But they’re really good cookies. You could probably use butter, but I use Crisco and it always turns out.
So, now, there you go.
Here’s the list of other folks who are participating today, and remember, people post at different times, so some may be up already, some may hit later today, but check them out. I intend to.