Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
15 mins
Total Time:
40 mins
Servings:
18
Yield:
3 dozen
Ingredients
Directions
Gather all ingredients.
Line a baking tray with waxed paper.
Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
Allow cookies to cool and set, about 15 minutes; store in an airtight container.
Recipe Tip
If you don't have a microwave, place marshmallows and butter in a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until marshmallows and butter are melted, about 5 minutes.
Nutrition Facts (per serving)
| 118 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 1g | Protein |
