Pink Cherry Coconut Cookies Aka Santa's Blushing Whiskers

These are a little different from the versions already on Zaar, so I thought I would share. Very pretty for Valentine's Day, baby showers, or of course, holiday cookie trays. Prep time does not include chilling time (at least 4 hours) and cook time is per batch. You may make the dough in advance and freeze it, but once the cookies have baked, eat them up within 3 days.

• Ready In: 32 mins
• Serves: 108

Ingredients

• 3⁄4 cup sweet unsalted butter, at room temperature (no substitues)
• 3⁄4 cup shortening (such as crisco - use the white kind)
• 1 1⁄2 cups granulated sugar
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  large egg
• 1  egg yolk
• 3  tablespoons milk
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon  almond extract
• 1⁄2 teaspoon  cherry extract (or any other red berry flavored extract)
• 4 1⁄2 cups all-purpose flour
• 2 1⁄4 cups red maraschino cherries, drained,finely chopped
• 9  drops  red food coloring, approximately
• 1 1⁄2 cups dried shredded coconut

Directions

1. Cream together butter and shortening.
2. Add sugar, baking soda, salt and beat to combine, scraping down the sides as needed.
3. Beat in egg, egg yolk, milk, and extracts.
4. Grab a wooden spoon, and stir in flour, one a cup at a time (using a mixer now would toughen the dough).
5. Mix in food coloring (enough drops to tint dough pink) and cherries (make sure they are very well drained).
6. Divide dough into 3 portions, and then form each portion into a 10" log and roll in coconut so that the outside of the dough is covered (press with your fingers if needed).
7. Wrap well in wax paper and chill at least 4 hours until very firm.
8. Preheat oven to 375F.
9. Slice off 1/4" thick rounds and bake on parchment lined baking sheets 2 inches apart for approximately 12 minutes.