Every year my sister Jennifer and I lead an intensive cookie baking extravaganza, assisted by dishwasher extraordinaire, err brother in law, Spence. Our maximum number of cookies was 18 some year back. Thankfully we decided to "cut back" this year, deciding to make only 13 delectable kinds. A plate of colorful Christmas cookies is a great way to share Christmas cheer with those around you. Well, unless you're tasked with the job of delivering cookies to shut-ins the morning after the annual hometown pub crawl. Yikes!
Anyways, each family member has his/her "sacred cow" cookie, which cannot be substituted on pain of extended guilt trip. Surprisingly, amid the cherry, chocolate, pecan, and caramel deliciousness, this simple marshmallow cookie that has been made for decades by great aunts and great grandmothers has become my favorite. Now, I usually don't care for marshmallow anything (smores, hot chocolate etc.). Who knows what it is about these cookies; the festive green color (I think we'll try to find an organic food coloring next year if it exists), the cinnamon candies, the fact that it is so darn cute, nostalgia etc. Perhaps we should exclude these delicious morsels next year given the miles and miles I'll have to log running to make up for my extended enjoyment. Oh well, what would Christmas be without a few extra pounds to "celebrate?"
Makes ~2 dozen
1/2 cup butter
4 cups mini marshmallows
1 teaspoon green food coloring
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies
Directions
1. Microwave marshmallows and butter on high for 2 minutes. Stir, then microwave on high for 2 more minutes. Stir. (This can be done using a double boiler if you don't have a microwave like me.)
2. Add the coloring, extracts, and cornflakes and mix quickly. Drop by rounded spoonfuls on greased waxed paper and decorate with 3 red hots each.
3. Once cool, transfer to a lightly greased serving/storage tray with lightly greased fingers.
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