Yield: 30 wreaths
Type Drop cookie
Habitat United States
Description These easy, crunchy, no-bake wreath-shaped candies are colorful and great to make witb kids. With just four ingredients, you get a lot of bang for your buck.
Field Notes Cornflakes have been used in many an American cookie and candy recipe-Americans have a way with convenience foods!
Lifespan 1 week at room temperature or 1 month refrigerated in airtigbt container; best stored in single layers separated by waxed paper
20 ounces white chocolate, broken into pieces
1 teaspoon green liquid food coloring
5 cups cornflake cereal, crushed
3 tablespoons cinnamon red-hot candies
1. Line 2 cookie sheets with parchment paper and coat with nonstick spray.
2. Melt chocolate in microwave or top of double boiler over simmering water; stir until smooth. Stir in food coloring, then stir in corn flakes until evenly mixed.
3. Drop onto cookie sheets by generously rounded tablespoon 1 inch apart. Dip a chopstick in warm water, stick down in center of each mound, and make circular motions until you create a hole and a wreath is formed. While still moist, arrange red-hot candies on the wreaths to mimic holly berries, using 3 or 5 per wreath. Place sheets in refrigerator until wreaths are cooled and firm.
A Baker's Field Guide to Christmas Cookies
by Dede Wilson
Harvard Common Press
176 pages, Color photos
Recipe reprinted by permission.
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This page originally created October 2007 and modified October 2007
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