Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.
I first encountered this old-time recipe fifteen years ago, when I worked in the test kitchen of Ladies' Home Journal. I was a bit of a food snob back then and questioned how anything with marshmallows and cornflakes, not to mention green food coloring and cinnamon red-hots, could be considered edible. To my surprise, the crunchy, wheaty, sticky sweetness of these wreaths was quite pleasing when freshly made, and the air-dried wreaths were shiny, adorable, and perfect for adorning the mantlepiece as well as hanging from window frames and on the Christmas tree.
Store: In an airtight container.
Keeps: For eating, about 1 month; as ornaments, indefinitely.
Recipe notes
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