This is one of my favorite shrubs in the garden that I can’t grow but I can bake! In today’s post, I share a little history of the holly leaf cookie and the recipe.
Holly Leaf Cookie Recipe
This recipe has been in my family since I was a little girl. The first time I made this was in the late ’70s with my father. This tasty treat is a lot like the rice crispy only it uses corn flakes. Over the years it has become a challenge to find the red hot candies at the grocery store so I am sure to stock up when I find them. I hope you will use the print option on this page and make this holly leaf cookie a tradition in your home.
I’ve been making this delicious low-fat treat since before I could see over the kitchen counter. I hope you will try these and make it a tradition in your home just as it has been in ours for the past few decades.
Note: I usually find the red hots needed in this recipe in the ‘old people ‘ candy section. They will store forever in an airtight container. Sounds kind of gross to keep those candy treats forever but once you try them you will understand.
Another trip I use when making these is to coat my hands with soft butter. That way when I am shaping the Holly Leaf Cookie the green food coloring doesn’t stick to my hands. No one wants to be the green monster ( with colored hands) for the holidays. However, as far as your lips and teeth being colored green you are on your own!
Holly Leaf You Can Eat
- 1 (16 ounce) package large marshmallows
- 1/2 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons green food coloring
- 5 cups cornflakes cereal
- 1 package cinnamon red hot candies
- In the Microwave at 50% heat – melt together the marshmallows, butter, vanilla, and food coloring.
- Carefully mix in the 5 cups of corn flakes.
- Drop by spoonfuls on wax paper.
- Decorate with red hots. Set aside, and allow to cool.
I would love to hear from you and what you are baking up this Holiday Season. In conclusion please add a comment below and I will be sure to respond as soon as possible.