We’ve only got eight more weeks until our blog hop is over. I can’t believe how these last few weeks have just flown by! I’m excited that I’m not only enjoying all the new-to-me recipes from all the participating bloggers but also that my freezer is filling up with tasty treats that I can pull out during the hectic holidays! I hope you’re baking along side us and filling your freezers too!
My selection this week is a cookie I first tasted almost 10 years ago at one of my first cookie exchange parties. I love how festive they are with the chopped red and green candied cherries and their slightly sweet but mostly shortbread-like taste were a big plus! And the fun addition of coconut around the edges to create Santa’s Whiskers. Soon this became my staple holiday cookie go-to at future cookie exchanges. But it’s actually been several years since I’ve made them, so I was glad to pull out the recipe again and bake some up. The dough mixes up quickly but the dough does require chilling for several hours so keep that in mind. Sometimes I’ll just freeze the dough rolls and pull them out to bake up fresh when I’ve got an occasion to serve them. I hope you enjoy them too!
Yield: About 5 dozen cookies
3/4 cup butter, softened
3/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup finely chopped candied red/green cherries
1/3 cup finely chopped pecans
3/4 cup shredded coconut
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat till combined. Beat in milk and vanilla till combined. Beat in as much of the flour as you can. Stir in remaining flour. Stir in cherries and pecans. Shape into two 8-inch-long loaves. Roll loaves in coconut. Wrap in plastic wrap or waxed paper; chill 2-24 hours.
Heat oven to 375°F. Cut loaves into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or till edges are golden. Transfer cookies to wire racks and cool.
To store baked cookies: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Are you a blogger that would like to join our blog hop? Then join us every Thursday (or any Thursday you can make it!) from now until December 15th. And if you’re not a blogger or just not up for blogging about it, then join us anyway and fill your freezer.
Each week we’ll be bringing you lots of new inspiring recipes. Put on your baking cap and collect all those recipes from your recipe box, magazine cuttings, cookbooks or online. Now is the time to make those cookies you’ve always wanted to. And feel free to make a bar or even a candy—any sort of sweet treat will do!
TO JOIN/LINK UP: Add your link using the linky tool below. Link-ups require approval so if you don’t see your link appear right away, that is why. When adding a link it MUST be a post dated 2011 and your post must mention the 12 Weeks of Christmas Cookies blog hop. No links from previous years to any old random Christmas cookie recipe just to get extra traffic to your blog, sorry! If you want to join the blog hop for future weeks and add the thumbnails to your blog for future weeks, please email me and I will send you the code and .jpg image to use. Thanks so much!
Be sure to visit all the other bloggers shown below to see what they’ve baked up today!