Christmas Wreath Cookies
 Christmas Wreaths Deck the halls (and the kitchen) with these festive Christmas wreath cookies, made with crunchy cornflakes and gooey marshmallows! Ingredients 4 cups cornflakes cereal, divided 1 stick (½ cup) unsalted butter 30 large marshmallows, from 1 (12-oz) bag ¼ teaspoons salt 1½ teaspoons green food coloring 1 teaspoon vanilla extract Red decorating icing with a plain piping tip, for berries (see note) Confectioners' sugar, for snow (optional) 4 cups cornflakes cereal, divided 1 stick (½ cup) unsalted butter 30 large marshmallows, from 1 (12-oz) bag ¼ teaspoons salt 1½ teaspoons green food coloring 1 teaspoon vanilla extract Red decorating icing with a plain piping tip, for berries (see note) Confectioners' sugar, for snow (optional) Instructions Line two baking sheets with parchment paper. Spray the parchment lightly with nonstick cooking spray. Place 2 cups of the cornflakes in a large resealable plastic bag. Seal the bag and pound with your hands until the cornflakes are crushed and similar in size to Rice Krispies. Set aside. In a medium saucepan, melt the butter over medium-low heat. Add the marshmallows, and cook, stirring frequently, until completely melted. Remove the pan from the heat and add the salt, food coloring, and vanilla; stir until the mixture is evenly green. Add the crushed cornflakes and the remaining 2 cups of cornflakes, and stir until the mixture is uniform. Fill a wide skillet with 1 inch of very hot water. Place the saucepan into the skillet so the cornflake mixture stays warm. Using two spoons, drop mounds of the cornflake mixture (about 2 heaping tablespoons each) onto the prepared pans. Spray your fingers with nonstick cooking spray, and then use your fingers to form the mounds into wreath shapes (spray your fingers with more nonstick cooking spray as necessary). Let set until cool, dry to the touch, and stiff enough to lift from the baking sheets, about 1 hour. Using a mini fine sieve, dust the top third of the wreaths with the confectioners' sugar, so that it looks like snow. Pipe berries onto each wreath with the decorating icing (an odd number of berries looks best). Store the wreaths in a single layer in an airtight container at room temperature for up to 3 days. Note: If you'd like to use sugar pearls or candies instead of icing for the berries, cinnamon red hots (or cinnamon imperials), sugar pearls, or mini red m&m's are all good options. Press them on while the wreaths are still warm and sticky, or "glue" them on with a dab of icing once the wreaths are dry. Freezer-Friendly Instructions: Place the wreaths in a single layer in an airtight container and freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving. Line two baking sheets with parchment paper. Spray the parchment lightly with nonstick cooking spray. Place 2 cups of the cornflakes in a large resealable plastic bag. Seal the bag and pound with your hands until the cornflakes are crushed and similar in size to Rice Krispies. Set aside. In a medium saucepan, melt the butter over medium-low heat. Add the marshmallows, and cook, stirring frequently, until completely melted. Remove the pan from the heat and add the salt, food coloring, and vanilla; stir until the mixture is evenly green. Add the crushed cornflakes and the remaining 2 cups of cornflakes, and stir until the mixture is uniform. Fill a wide skillet with 1 inch of very hot water. Place the saucepan into the skillet so the cornflake mixture stays warm. Using two spoons, drop mounds of the cornflake mixture (about 2 heaping tablespoons each) onto the prepared pans. Spray your fingers with nonstick cooking spray, and then use your fingers to form the mounds into wreath shapes (spray your fingers with more nonstick cooking spray as necessary). Let set until cool, dry to the touch, and stiff enough to lift from the baking sheets, about 1 hour. Using a mini fine sieve, dust the top third of the wreaths with the confectioners' sugar, so that it looks like snow. Pipe berries onto each wreath with the decorating icing (an odd number of berries looks best). Store the wreaths in a single layer in an airtight container at room temperature for up to 3 days. Note: If you'd like to use sugar pearls or candies instead of icing for the berries, cinnamon red hots (or cinnamon imperials), sugar pearls, or mini red m&m's are all good options. Press them on while the wreaths are still warm and sticky, or "glue" them on with a dab of icing once the wreaths are dry. Freezer-Friendly Instructions: Place the wreaths in a single layer in an airtight container and freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving. Nutrition Information Powered by Serving size: 1 plain wreath Calories: 105 Fat: 5g Saturated fat: 3g Carbohydrates: 16g Sugar: 8g Fiber: 0g Protein: 1g Sodium: 59mg Cholesterol: 12mg Serving size: 1 plain wreath Calories: 105 Fat: 5g Saturated fat: 3g Carbohydrates: 16g Sugar: 8g Fiber: 0g Protein: 1g Sodium: 59mg Cholesterol: 12mg