Holly Cookies Recipes

Steps:

• In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
• Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

Steps:

• In a large bowl, combine the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° until edges are lightly browned, 8-10 minutes. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. , In a small bowl, combine the sugar, milk and vanilla until smooth; spread over cookies. Decorate with Red Hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Steps:

• Melt butter and marshmallows together.
• Add vanilla and food coloring. Mix well.
• Stir in corn flakes.
• Drop in a holly pattern on wax paper. Decorate with red hots.
• If sticky on the bottom, dip in sugar.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt the butter in an 11 x 7 inch baking pan, making sure the sides of the pan are coated.
• Layer cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips in that order.
• Pour sweetened condensed milk over everything.
• Bake for 30 minutes or until light golden brown.
• Loosen from the pan; cool and cut into squares.

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook and stir 3 to 4 min. or until melted. Remove from heat. Stir in food coloring.
• Add cereal; stir to evenly coat. Drop by tablespoonfuls into 30 mounds on waxed paper-covered baking sheets sprayed with cooking spray. Press candies into cereal mixture, flattening each mound slightly.
• Let stand 30 min. or until firm.

Steps:

• Melt margarine and the 32 marshmallows together in a pan over low heat. Stir as needed.
• Once the marshmallows have all melted, remove pot from heat and stir in the green food coloring and the vanilla. Stir until the marshmallow mixture is a uniform green color (no streaks).
• Fold the cornflakes into the marshmallow mixture and stir until all are coated.
• Drop by teaspoon full onto aluminum foil or parchment paper and place 3 red cinnamon candies in the center of each cookie. Let dry.

Steps:

• Combine flour, sugar, cinnamon, baking powder and 1/4 tsp salt.
• Cut in margarine (like pie dough).
• Make a well in the center of the dough.
• Combine egg and 1/4 cup milk and pour them into the well.
• Stir dough until moist.
• Flour a flat surface and roll dough out to 1/8" thick.
• Cut into 2" circles.
• Bake at 375°F for 8-10 minutes.
• Place on a rack to cool.
• Once cooled, place 1/2 tsp jam on the bottom of one cookie.
• Cover the jam with another cookie, ie cookie- jam- cookie.
• In a small bowl stir together powdered sugar, vanilla and enough milk to make a glaze.
• Glaze the top of one side of each double cookie and place 2-3 cinnamon candies into the glaze.
• The candies are to be the holly berries.
• Allow glaze to set.
• Use a small clean paintbrush to paint several holly leaves and a stem on each cookie using green food coloring.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 9 x 9 inch baking pan.
• In a medium bowl, combine graham crackers, chocolate chips, walnuts and coconut.
• Pour melted butter over the dry ingredients and stir. Press into prepared baking pan. Drizzle the condensed milk over the top.
• Bake for 25 - 30 minutes, until lightly colored on top. Let cool before cutting into bars.