Christmas Wreath Cookies
1/2 cup unsalted butter
30 (3 cups) large marshmallows
1 1/2 teaspoons liquid green food coloring
1 teaspoon vanilla extract
4 cups cornflakes
2 tablespoons cinnamon red-hot candies
Melt the butter over low heat. Add the marshmallows and melt them
over low heat, stirring constantly, until smooth (about 6 minutes).
Do not use the microwave to melt the marshmallows unless you have
an enormous microwave-proof bowl - marshmallows swell considerably
when heated. Remove the pan from the heat and wish in the food
coloring and vanilla until the mixture is well blended. Stir in
the cornflakes until well coated. Keep the mixture warm by placing
the saucepan in a large pot or skillet filled with 1 inch of very
hot tap water. Replace the water as it cools.
Working quickly to keep the mixture from hardening before it is
shaped, use two spoons (coated with nonstick vegetable spray) or
lightly greased fingers, to drop heaping tablespoon-sized mounds
of the cornflake mixture onto waxed paper sprayed with nonstick
cooking spray. Immediately, while the wreaths are still sticky,
decorate them with the cinnamon red-hot candies. (Five candies,
equally spaced around the wreaths like star points, give the best
look.)
When the wreaths dry, you may string them with nylon string or gold
ribbons and use them as tree ornaments.
For eating, these cookies stay fresh about a month, stored in an
airtight container. (Be sure not to store them until they are
completely cool.) They'll last indefinitely as tree ornaments.
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