Christmas Cornflake Wreath

Posting this for my childhood friend from junior high; Janice Dalrymple Wallace who asked about the recipe for these cookies we made in Home Ec

Cornflake Wreath Christmas Cookies

Ingredients

* 4 cups marshmallows

* 1/2 cup butter

* 1 tsp. green food coloring

* 1/2 tsp. vanilla

* 1/2 tsp. almond extract

* 4 cups cornflake cereal

* 2 ¼ oz. cinnamon candies (such as Red Hots)

Directions

1. Place the marshmallows and butter in a large bowl. Microwave on high for 2 minutes. Remove from microwave and stir. Microwave on high for two minutes or until completely melted. �

2. Add the green food coloring, vanilla, and almond extract; stir until the marshmallow mixture is smooth. �

3. Add the cornflakes to the bowl, and gently stir to coat the cereal evenly with the marshmallow mixture. �

4. Shape the Christmas Cookie Wreaths around a round cutter on a baking sheet. Remove round cutter, and place candy. Let cool. �

Tips

Making Cornflake Wreath Christmas Cookies With Kids

To successfully make Cornflake Wreath Cookies with kids, use mini marshmallows, which will melt faster than the jet-puffed variety. Add small amounts of cereal to the marshmallow mixture at a time to ensure an even coating. Your kids can do the mixing—just be sure they stir gently to avoid breaking up the cereal too much. To keep the gooey cornflake mixture from sticking to the cookie cutter, spray the exterior of the cookie cutter with a non-stick cooking spray, such as PAM.

 

Cherry Pies -- Christmas Tree

Cherry Hand Pies

4.8 Stars (6 Reviews)

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

PinPrint

Cherry Hand Pies are shaped like Christmas trees for the holiday season! You only need five ingredients to make festive hand pies with a flaky crust and juicy filling.

Ingredients

• 3 boxes refrigerated pie crust (2 crusts each box)
• 1 can (21 ounce) cherry pie filling
• 2 large eggs
• 2 Tablespoons water
• Coarse sanding sugar (optional)

Instructions

1. Preheat oven to 350 degrees F. Thaw the refrigerated pie crust, according to package directions.  
2. Line a large cookie sheet with parchment paper. Set aside. In a small bowl, whisk eggs with water, for egg wash, set aside.
3. Using a rolling pin, roll out one thawed pie crust, ensuring there are no cracks or holes. The crust should be between ¼” and ⅛” thick.
4. Use a 3-4 inch holiday tree cookie cutter to cut out about 7 trees. Save the excess crust. Repeat with all the remaining pie crusts, saving the excess crusts from each roll. When all the ready-made pie crust has been used, and all that remains is the excess, combine it all and roll it out, the same thickness as the original crusts, to complete the remaining hand pies.
5. Place trees on the parchment lined baking sheet and spoon about 1 - 1 ½ Tablespoons of cherry pie filling into the center of each tree. Brush the border around the filling with egg wash.
6. Gently place the trees over the top of the filling. Starting at the trunk, lightly press the edges together, making sure not to press down on the filling.  
7. Using the tines of a fork, press the seams together, working around the outline of the tree. Using a sharp knife, make a few slits in the top crust for venting. Brush the top crusts with remaining egg wash and sprinkle with coarse sanding sugar, if desired.
8. Bake for 20-25 minutes or until golden brown. Transfer to a cooling rack. Serve warm or at room temperature.

Notes

• Remove the refrigerated pie crust from the package and let it sit, at room temperature, for about 10-15 minutes. This will make the crust much easier to work with and roll out without tearing. Homemade pie crust will also work great. You'll need SIX crusts total.
• Feel free to use any flavor pie filling, or try our homemade cherry pie filling or blueberry pie filling instead.
• STORAGE: These are best eaten the same day they are made. However, you can store them covered, at room temperature, the first day. Then store them in an airtight container in the refrigerator for up to 3 days after that.
• To freeze a baked hand pie, place them on a baking sheet, in a single layer, and put the sheet in the freezer, just until the pies are frozen. Then, place them in individual freezer bags for up to 2 months. Thaw in the refrigerator and serve at room temperature.