Recipe by Heather Dolan
"We've been making these cookies for years. They are colorful, festive, and delicious."
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1 (16 ounce) package
1 1/2 teaspoons
1 1/2 teaspoons
green food coloring
4 1/2 cups
1 (2.25 ounce) package
cinnamon red hot candies
These cookies are really cute and festive, but there are some things you should know if you are going to make them. First of all - use a 10 oz package of marshmallows - NOT 16 oz (the first time I made them I had goopy marshmallow everywhere - 10 oz was perfect.) AND - DON"T use wax paper to put them on while they set up - very difficult to remove. Instead, use a regular cookie sheet sprayed with pam or greased with shortening. Good luck!
Oh My Gosh, what a mess. I would say dont make this recipe unless your like eating off of wax paper. They taste good but I could even get them off the wax paper once I was done. I only used this recipe because of all of the great reviews on it, but trust me they are wrong. My grandma make these and they dont stick to the wax paper which is really nice. I'll be post the recipe so keep checking for it.
We have been making these "cookies" since I was a kid. It's really a matter of trial and error. If you can't make them the right way the first time - try adjusting the ingredients a bit. If they are too sloppy - try cutting down on the butter. (Or add more Marshmallows) use BUTTER - NOT MARGARINE if you want them to come out the right way. If they come out too hard, add more butter or don't cook as long. (They almost come out "candied" if you cook too long.) We don't "drop" these cookies - I use WELL buttered fingers to shape them quickly into Wreaths. you decorate with the Red hots to decorate the Wreath. I put them in all my gift baskets for the Holidays and I actually get requests now for them. Another note to remember - Do NOT put the red hots on with buttery fingers. They will fall off the Wreaths. But you have to get them on before the cookie cools, or they will fall off as well. Having a 2nd pair of hands is Great for this. Also, be careful - this stuff is VERY HOT when working with it. Don't Burn yourself.
These cookies always make a holiday cookie plate look festive. I make mine into wreaths by putting a tablespoon of the mixture on waxed paper sprayed with Pam. Then I wet my hands to form the wreaths. I find that works better than putting butter on my hands.
These cookies, were delicious and easy to make. I followed some of the comments and changed a few things and they turned out delicious and beautiful. First off I only used about 45 marshmellows. I heated the butter, marshmellows and Vanilla at low heat, I removed pot from heat and then added the food coloring and cornflakes. I used a metal spoon and prayed Pam on it for ease of stirring and shaping. I sprayed a cookie sheet with Pam and dropped spoonfuls of the mixture and then quickly added the cinnamon candies. I let them cool off and then put the baking sheet in the refrigerator for about an hour or two. Note: Though to store, store individually in plastic wrap so that they won't stick together. They were so beautiful I am making more for my friends as treats. Good luck!!!!
Using the Reynolds non stick foil works well. Nothing seems to stick to that.
I've made this for years, but not as "cookies." I make large wreaths, and cut them (just as you would with traditional rice krispie treats). I usually decorate with a bow as an extra touch. Don't cut the wreath until it's completely cool. The shape stays (until the first piece gets taken, of course.) It's a big hit at office parties.
I've been making these for over 20 years (minus the vanilla), and I think I've made them every Christmas. I love them, my daughter loves them and so do my co-workers. :-)
I put them on wax paper that is sprayed with cooking spray, that always seems to work best to avoid a mess. I use a whole bag of miniature marshmallows and just add corn flakes until the mixture is coated and there is a good ratio of flakes to the goo.
* Percent Daily Values are based on a 2,000 calorie diet.
Holly Christmas Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 47
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