What's in a Name?

I recently read an article in Huffington Post entitled Retro Holiday Foods We're Glad Are History.  Now, I will admit, some of the foods were questionable.  Apparently, in the 50's, 60's and 70's, anything could be turned into a Christmas tree, because there was a tuna tree, a cocktail weenie tree, a shrimp tree and even a tree made of Cheerios.  Those were all a little strange, so I can see why they were included on the list.  Tomato aspic has always seemed a little odd to me, so I have no problem with adding it to this list.  There was a Christmas candle salad using bananas for candles and a plum pudding, neither of which tempted me in the least.  But, there was one entry that bothered me.  It is a cookie called Santa's Whiskers and it just so happened that I was whipping up a batch when the Huffington Post article caught my eye.  I've been making Santa's Whiskers for Christmas for years.  Why?  Because they are delicious!  The author of the article apparently included this sweet little cookie on the list, not because it didn't taste good, but because she didn't like the name!  Well, I don't care what you call it, Santa's Whiskers are delicious and do not deserve to be lumped in with the other food oddities mentioned in the article.  They are buttery and full of pecans and red and green candied cherries and wrapped in coconut...delicious! So, in an effort to rectify this situation and save Santa's Whiskers from being buried in the trash heap of retro foods, here is the recipe.  Try them for yourself and see if you don't agree that they are worth saving and baking!

1 c. butter, softened

1 c. sugar

2 T. milk

1 tsp. vanilla

2 ½ c. all purpose flour

¾ c. chopped red and green candied cherries

½ c. chopped pecans

¾ c. flaked coconut

Cream butter.  Gradually add sugar, beating until light and fluffy.  Add milk and vanilla, beating until smooth.  Stir in remaining ingredients except coconut.  Shape into two (8x2”) cylinders. Roll each cylinder in coconut, cover and chill 3-4 hours.  Cut into ¼” thick slices.  Place on parchment lined cookie sheets.  Bake at 375˚ for 12-14 minutes.  Cool on wire racks.