Every Christmas we go to my Aunt Connie’s house for a huge Christmas feast. Lots of family and LOTS of food! She’s the one who helped us with our homemade ravioli post. She definitely knows her way around the kitchen. Anyways, Christmas Eve is at my parents house, so by Christmas day we’ve been gorging for 2 days and our stomachs have expanded nicely. Bring on the cookies. Aunt Connie makes TONS of Italian cookies each Christmas, and although I doubt these are Italian…they are my absolute favorite! I think I eat every Holly Cookie she makes every single year. She makes another kind that I also really love. I’ll find out what it’s called and maybe we’ll post it next year, if she gives us the recipe! I don’t even know what’s in it…I think orange zest?? I have no idea, but they’re my second favorite Christmas Day cookie. 🙂
This year Kara and I tried the Holly Cookies ourselves. While discussing how to melt marshmallows we realized neither of us has ever made rice krispie treats before. Isn’t that crazy? So even though these turned out just as delicious as I remember, we were total amateurs and scrambled to form the cookies and put the candies on before they hardened. Think I love Lucy working at the candy factory. That was us…red hair and all.
After we had made 30 or so Holly Cookies we gave up and I spooned the rest of the buttery, marshmallowy, corn flake mixture into my mouth. It was amazing.
Here’s what you’ll need
Melt butter in a saucepan
Once the butter is melted add the marshmallows and stir until completely melted
Remove from heat and stir in food coloring
This color looks good
Now add the corn flakes
Motion shot. Stir until the corn flakes are well coated
Work quickly to form them and add the candies. Having 2 people is helpful. Ew you can see my bare feet in this pic!
These are really cute cookies to garnish your Christmas cookie platters with.
- 1 stick butter
- 1 10 oz bag marshmallows (we used regular size marshmallows)
- 1 tsp green food coloring
- 6 cup corn flakes
- 3 red cinnamon candies per cookie, for decorating
- Line 2 baking sheets with parchment or wax paper. Set aside.
- Melt butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat and stir in food coloring. Add the corn flakes and stir until well coated.
- Drop spoonfuls onto the prepared baking sheets. Decorate with cinnamon candies quickly before they set. Let them sit for a few hours to harden. Store in a single layer in an airtight container.