Recipe: Christmas Wreath Cookies

Dear Offspring,

Pure sugar. Perfect for a first grade Christmas party.

… or accent in a cookie gift tin. 

…  or doo dat on a Christmas gift wrap. 

School is out. Hooray!

Love from Mom

Christmas Wreath Cookies

Makes approximately 20 cookies. 


Butter baking spray 

1 stick (4 ozs) unsalted butter

1 bag (10 ozs) large marshmallows 

1 tsp vanilla essence 

Green liquid food coloring


1 box (12 ozs) corn flakes


Cinnamon red hots (candy)


A. In a large saucepan, melt the butter. Swirl it around to make sure the sides of the pan are buttered too. On low heat, melt the marshmallows; this will take a while. Make sure you spray the stirring spoon! Stir in the vanilla essence and drops of food coloring until the desired green color is achieved. 

B. Stir in the cornflakes, folding the mixture over and over again until the corn flakes are thoroughly coated with the green marshmallow mixture and there is no more yellow. Keep the pan on low low heat throughout. 

C. To make the cookies, I put on food prep gloves (optional) and spray both hands including the back of the hands. Spray a baking tray; if using a silicon mat, spray that too. With a dinner spoon, sprayed, scoop a heaped tablespoon of the corn flake-marshmallow mixture onto the baking tray and quickly shape a wreath (with a hole in the middle) while the mixture is still warm and sticky. Add the red hots to accent. 

Leave to cool and harden. These cookies can be stored in an airtight container for up to a month and eaten. As an Christmas ornament, though, it keeps forever. Pure sugar, remember?


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