Santa's Whiskers

These holiday slice-and-bake cookies get their name from the ring of flaked coconut around each slice, which looks like Santa’s fluffy white whiskers after baking. Inside, a buttery dough studded with finely chopped candied cherries and pecans delivers a festive red-and-green bite.

The dough gets shaped into logs, rolled in coconut, then chilled until firm before slicing. This is a make-ahead dream. Form the logs, wrap in waxed paper, and stash in the fridge for hours or even days. When you’re ready, just slice and bake.

Chill the dough thoroughly before cutting. Soft dough squishes when you slice it and you lose that clean, round shape.

Kitchen Tips

• Chop the cherries and pecans finely so they distribute evenly and don’t break up the cookie when slicing.
• Press the coconut firmly onto the logs so it sticks. Roll them on the counter with gentle pressure to embed the flakes.
• Slice a consistent ¼ inch thickness. Thicker slices need more time and won’t get crispy edges. Thinner ones burn fast.
• Bake until just the edges turn golden. The centers will look slightly underdone but firm up as they cool.

Variations

• Use rum flavoring instead of vanilla for a holiday punch that pairs with the cherries.
• Swap pecans for pistachios for a more vivid green color inside the cookies.
• Dip half of each cooled cookie in white chocolate for an extra-festive finish.