Holly Wreath Cookies Recipes

CEREAL HOLLY WREATHS

Steps:

• Line 1 cookie sheet with foil. Place cereal in large bowl. Melt candy melts as directed on package. Pour melted candy over cereal; toss to mix.
• For each wreath, drop about 3 tablespoons mixture onto foil-lined cookie sheet. With fingers, shape into 3-inch wreath with 1-inch center opening. Immediately decorate with cinnamon candies. Let stand about 5 minutes or until set.

NO-BAKE CHRISTMAS WREATH COOKIES

Steps:

• In large microwavable bowl, microwave butter uncovered on High 30 seconds to 1 minute or until melted. Add marshmallows; toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
• Stir in green food color to desired shade of green. Add white vanilla baking chips to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
• Stir in cereal until evenly coated.
• Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red cinnamon candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

HOLLY COOKIES

Steps:

• In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes.
• Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so they stick.
• Let sit until they have cooled and set.

HOLLY WREATHS

Steps:

• Preheat oven to 375°. Cream butter and cream cheese. Add sugar; beat until light and fluffy. Stir in vanilla. Gradually beat in flour. , Using a cookie press fitted with a star piping tip, shape dough into 2-1/2-in. wreaths 1 in. apart on ungreased baking sheets. Bake until set (do not brown), 8-10 minutes. Cool on wire racks., Decorate with green cherry pieces for leaves and Red Hots for berries. Use red decorating icing to form bows and adhere candy to wreaths.

HOLLY CHRISTMAS COOKIES (SHAPED INTO WREATHS)

Steps:

• In a saucepan over low heat, melt together the marshmallows, butter, vanilla and food coloring.
• Mix in the cornflakes cereal.
• Drop by spoonfuls or shape into wreaths on wax paper (a lot of the other readers strongly suggest either the non-stick aluminum foil or parchment paper instead), and decorate with red hots. Make sure that you put the red hots on before they are set up.
• Set aside, and allow to cool.

HOLLY CHRISTMAS COOKIES

Steps:

• In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
• Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

CHRISTMAS HOLLY WREATH CLUSTERS

Steps:

• Melt butter over medium heat in a large saucepot.
• Add marshmallows and stir until melted.
• Remove from heat and add green food coloring; stir well.
• Add cereal; stir until evely coated.
• Drop by tablespoonfuls onto waxed paper.
• Top each with three red hots (Do this quickly and they'll adhere better).
• Let sit for one hour (if you can).
• Store in covered container laying clusters between sheets of waxed paper.

CHRISTMAS WREATH COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Divide into four portions. Cover and refrigerate for 1-2 hours or until easy to handle., On a lightly floured surface, roll out one portion to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets; cut out centers using a floured 1-in. round cookie cutter., Bake at 375° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough., For frosting, in a large bowl, combine the confectioners' sugar, shortening, maple flavoring and enough milk to achieve piping consistency., Place 3/4 cup frosting in a small bowl; tint with red food coloring. Tint remaining frosting green. Using a #13 star tip, pipe green frosting over cookies. With a #2 round tip and red frosting, pipe bows onto wreaths.,