Coconut-Crusted Shortbread Cookies with Cherries
Buttery shortbread cookies studded with candied cherries and pecans, then rolled in shredded coconut for a snowy, festive appearance reminiscent of Santa's whiskers. The almond extract adds subtle warmth to these tender, melt-in-your-mouth treats. Perfect for holiday cookie platters, gift boxes, or Christmas gatherings, these slice-and-bake cookies offer make-ahead convenience with impressive presentation.
Ingredients
- 1 cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 tablespoon half and half or whole milk
- 1 teaspoon pure almond extract
- 2 ½ cup all-purpose flour
- ¾ cup candied cherries, choppeddried cranberries or chopped dried apricots1:1dietary
easy substitute with similar texture
- ½ cup pecans, chopped
- 1 cup shredded sweetened coconutunsweetened coconut1:1dietary
reduces sugar, use if sensitive
Instructions
- 1
Cream softened butter and sugar together until light and fluffy.
- 2
Add milk and almond extract, mixing until combined.
- 3
Add flour gradually, stirring until just combined, then fold in cherries and pecans.
- 4
Divide dough in half and shape each into a log on plastic wrap, roughly the size of a slice-and-bake roll.
- 5
Wrap tightly and refrigerate for 20 minutes.
- 6
Pour coconut onto a plate, unwrap dough, and roll each log in coconut until coated.
- 7
Re-wrap in plastic and refrigerate overnight.
- 8
Preheat oven to 375F.
- 9
Slice dough into 1/3-inch-thick rounds and place on ungreased baking sheets.
- 10
Bake for 12 to 15 minutes until edges are golden brown, working in batches as needed.
Tips
Roll dough in coconut immediately after removing from first chill to ensure the coating sticks; work quickly so dough doesn't warm up.
Slice dough with a sharp, thin-bladed knife dipped in warm water and wiped between cuts for clean edges without crushing.
Bake in batches on separate sheets to ensure even browning and maintain oven temperature.
Good to Know
Airtight container at room temperature up to 5 days. Unbaked logs wrapped in plastic freeze up to 3 months; slice and bake from frozen, adding 2-3 minutes to baking time.
Dough logs can be made and frozen for up to 3 months. Bake directly from frozen without thawing. Baked cookies store well for several days.
Arrange on a festive platter for holiday gatherings. Pair with coffee, hot chocolate, or eggnog. Stack in clear gift boxes with parchment for homemade gifts.
Common Mistakes
Warm dough before coating in coconut will cause coconut to slide off; keep dough chilled throughout rolling process.
Overbaking darkens the coconut coating and dries out cookies; start checking at 12 minutes.
Skipping the overnight chill results in dough too soft to slice cleanly; refrigeration is essential for structure.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
easy substitute with similar texture
reduces sugar, use if sensitive
FAQ
Can I make these without the candied cherries?
Yes, substitute with dried cranberries, chopped apricots, or omit entirely for plain shortbread. The cookies will be less festive but equally delicious. Maintain total weight of mix-ins if possible.
What if my dough is too soft to slice cleanly?
Place the log in the freezer for 30 minutes before slicing. Use a thin, sharp knife dipped in hot water and wiped dry between each cut. A serrated knife also helps prevent crushing.
How long can I keep the unbaked dough logs?
Wrapped tightly in plastic, dough logs keep in the refrigerator for up to 5 days or freeze for 3 months. Thaw overnight in the fridge before slicing, or bake directly from frozen, adding 2-3 minutes.