Holly Berry Cookies
1/2 cup butter
30 large marshmallows
1-1/2 teaspoons vanilla extract
1 teaspoon green food coloring
4 cups corn flakes cereal
Red Hots Cinnamon Candies, to garnish cookies
1.) Line 2 large baking sheets with wax paper; then set baking sheets aside.
2.) In a large kettle or Dutch oven, add the butter. (I used a 5-quart Teflon coated Dutch oven.)
3.) Melt the butter over low heat, then add the marshmallows; stirring constantly until the marshmallows have melted completely.
4.) Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.
5.) Remove kettle from heat, and add the vanilla extract and food coloring; stirring until the food coloring has blended well into the melted marshmallow mixture.
6.) Drop mixture, one heaping tablespoon at a time onto the wax paper; spacing them at least 1-inch apart, then decorate each with 2-3 red hots cinnamon candies (quickly before they set).
7.) Allow cookies to set on the wax paper for a few hours, so they will harden.
8.) To store cookies, place them in an air-tight container with a lid.
9.) Yields: About 2 dozen cookies
10.) Note: When I display the cookies on a platter, I keep them intact on the wax paper. If giving cookies to others, I cut closely around the wax paper and cookies with a scissors. And when ready to eat the cookies, just peel off the wax paper.
In this photo, I displayed the Holly Berry Cookies
and the Snickerdoodle Blossoms on a cookie platter.
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