Albany's Holly Wreath Cookie Recipe

This recipe came from the Loring Air Force Base Officer's Wives Club Cookbook (1975.) For as long as I can remember, these have been a part of our Holiday baking tradition. No matter where we moved – and we moved a lot – we always kept these cookies as part of our tradition. 

Every plate of homemade fudge and peanut brittle we made was "garnished" with these edible Holly Cookies – and they still are to this day! Plus - they are super easy to make and always leave a lasting impression. I hope your family and friends love them as much as mine do! 

Holly Cookies:

1 stick butter
30 large marshmallows (3.5 cups small) 
3 Tlbs milk (or egg nog)
1/2 tsp. vanilla
1/2 tsp green coloring (use as much as needed for dark green color) 
3.5 cups cornflakes (frosted are the best)
Round Red Cinnamon candies

Carefully melt first 4 ingredients on very low heat in extra large skillet. Stir in cornflakes. Combine well. 
Keep heat on lowest setting. 

Working quickly, drop cornflake mix on to parchment paper. 
Drop 3 red cinnamon candies on each one.
Assembly best done with at least 2 people. :-)