Have a baking tray lined with parchment paper greased with oil or butter ready. Also keep butter greased latex gloves near you.
Start by microwaving butter and marshmallow in a microwave safe bowl for 30 seconds increments until marshmallow melts.Pro-Tip – Do not use old marshmallows. It won’t melt the way you want it to.
Keep stirring at regular intervals. Once marshmallow fully melts, add in green gel food color and vanilla and almond extract (I skipped almond extract).
Into the bowl, add cornflakes. Gently fold in cornflakes cereal into marshmallow melt. Try not to break the cereal too much. Stir until cornflakes cereal in completely blended with marshmallow.
Wear your latex gloves. It’s easy to work if you have your gloves greased with butter.
With butter greased glove hands, remove a spoonful of the “dough”. Note this “dough” is going to be gooey, sticky and tricky to work with. The trick here is to work fast.
Place the spoonful wreath “dough” over greased parchment paper. Shape it into wreath by rounding the “dough” with a hole in the center to resemble wreath.
Very quickly with an extra pair of helping hands, decorate the wreath cookies with red hot candies, red sour candy roll ups for bow. You can sprinkle gold or red sugar if you like.
Let the cookies set at room temperature for about 2 hours. You can refrigerate it for 30 minutes to speed up the setting process.
Cool completely before serving. For later use, store it in air tight containers once cooled completely.