CHRISTMAS WREATH COOKIES
This recipe for no-bake Christmas wreath cookies has just six ingredients and can be made in 10 minutes. These cornflake wreaths are a festive addition to your holiday dessert table!
Provided by Sara Welch
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Line a sheet pan with parchment paper or a silicone baking mat.
- Place the marshmallows and butter in a large bowl. Microwave in 30 second increments until melted.
- Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.
- Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.
- Pack the mixture into a greased 1/4 cup measuring cup and turn out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. It's easiest to form the wreath holes if your fingers are damp or coated in cooking spray.
- Cool completely until firm and serve.
Nutrition Facts : Calories 207 kcal, Carbohydrate 29 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 139 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
HOMEMADE FINGER PAINTS
Unleash your little ones' creativity with our finger paints made with cornstarch, dish soap and your favorite food coloring.
Provided by By Brooke Lark
Categories Gifts & Decor
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In medium bowl, stir together cornstarch, cold water and dish soap. Add hot water; beat with electric mixer on medium speed until mixture is creamy.
- Divide mixture among 4 small plastic containers. Drop several drops of red food color into 1 container; stir until well mixed. Repeat with remaining food colors and containers. Store covered at room temperature. Use for finger painting on paper or canvas.
Nutrition Facts : ServingSize 1 Serving
HOMEMADE FINGER PAINT
With this quick and easy finger paint your child can finger paint for just pennies. It's perfect for using on paper or in the bathtub. The dish soap makes this finger paint wash out of anything my girls have painted with it. Keeps for at least a week in airtight containers. A fun painting option is to cover a tray or cookie sheet with waxed paper and have your child spoon paint over it in different colors. Cover with another sheet of waxed paper. Your child can press down on the colors and watch them blend and move.
Provided by Texas Bell Foods
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mix together sugar and cornstarch in a small pan, then slowly add cold water.
- Cook over low heat, stirring until the mixture becomes a smooth; almost clear gel about 5 minutes.
- When it's cool, stir in clear dishwashing liquid.
- Scoop equal amounts of the mixture into containers and stir in food coloring or, for even more vibrant colors, use food-coloring paste.
Nutrition Facts : Calories 130, Sodium 9.2, Carbohydrate 32, Fiber 0.2, Sugar 12.6, Protein 0.1
LINZER DOILY WREATHS
Rolling a woven doily over cookie dough leaves an impression which, after baking and glazing with a simple green frosting, looks like the fluffy pine needles of a holiday wreath. A paper doily doesn't provide enough of an indentation, so using a woven doily is a must-plus it can be washed and used year after year! Tart raspberry jam pairs well with the almond Linzer cookie, but feel free to mix it up with your favorite flavor.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 20 to 24 cookies
Number Of Ingredients 14
Steps:
- Whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt in a medium bowl. Set aside.
- Beat the butter, granulated sugar and orange zest together in on medium-high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the dry ingredients and mix on low until fully combined. Divide the dough in half and wrap each piece in plastic and refrigerate for at least 2 hours and up to a day ahead.
- Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone baking mats.
- Lightly flour a clean work surface and roll out one half of the dough until it is roughly 1/4-inch thick. Place a clean woven cloth doily over top of the dough (or multiple doilies, if they are smaller) and gently press down with the rolling pin to adhere the doily to the dough. Roll out the dough with the doily until it is closer to 1/8-inch thick. Carefully peel off the doily, leaving behind an impression. If the dough sticks to the counter, use a bench scraper or large offset spatula to gently release it, keeping the impression of the doily intact.
- Cut out circles from the dough with a 2 1/2-inch fluted round cutter. Cut out the center of the circles with a 1-inch fluted round cutter to create wreath shapes. Use an offset spatula to transfer the wreaths to the prepared sheet pans, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Bake until golden brown around the very edges, 10 to 12 minutes.
- Gather the scraps and roll them out again and repeat imprinting the dough with the doily, refrigerating the dough if it gets too soft.
- Roll out the second half of the dough but do not imprint with the doily (this will be the bottom half of the cookie); punch out wreaths with the fluted cutters and continue to freeze and bake, rolling out the scraps again.
- Cool the cookies on the tray for 10 minutes before transferring to a rack to cool completely.
- Transfer the raspberry jam to a small piping bag and snip off the end. Pipe a ring of jam around each of the flat cookies, and then sandwich them with the textured cookies on top. Whisk together the confectioners' sugar, 3 tablespoons of water and 1 drop green gel food coloring. Adjust the color as desired. Use a pastry brush to spread the glaze over the tops of the cookies, then immediately place a red candy bow on each cookie. Let dry, about 30 minutes.
CHRISTMAS WREATHS
These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable.
Provided by CANADAKATE
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
- Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 16.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 91.5 mg, Sugar 8.5 g
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