My holiday cooking can finally begin now that I’m on a brief break from grad school and enjoying the beautiful snow in Colorado. And what better way to start off the holidays then with these delicious Christmas cookies! A version of this recipe can be found in most holiday cookie cookbooks, and we’ve been making them in my family for decades. Add as much green food coloring as needed to get a deep evergreen color.
Marshmallow Christmas Wreaths
Yield: 2 dozen
Prep Time: 5 min
Cook Time: 10 min
1/2 cup unsalted butter
30 large marshmallows (about 3 cups)
1 Tablespoon green food coloring
1 teaspoon vanilla extract
4 cups cornflakes
Cinnamon red-hot candies
Melt the butter in a large saucepan over low heat.
Add the marshmallows to the melted butter and stir constantly with a wooden spoon until the mixture is smooth.
Add the green food coloring and the vanilla extract, stirring to combine.
Add the cornflakes and stir the mixture constantly until the cornflakes are evenly coated.
Place a large piece of parchment paper on the counter and spray it lightly with cooking spray.
Remove the saucepan from the stove and quickly form the cornflake mixture into wreaths by making a small hole in each mound of the cornflake mixture.
While the cornflakes are still warm, place the red-hot candies atop the wreaths for garnish.
Recipe adapted from Rose's Christmas Cookies by Rose Levy Beranbaum.