1/2 c. unsalted butter
30 lg. marshmallows
1 1/2 tsp. green food coloring
1 tsp. vanilla
4 c. cornflakes
2 tbsp. cinnamon red hot candies

Bring pot of water to boiling; adjust heat to keep at simmer. Line 2 baking sheets with waxed paper; spray with nonstick vegetable oil cooking spray.

Spray medium size saucepan with nonstick vegetable oil cooking spray. Add butter, melt over low heat. Add marshmallows; cook stirring constantly, 6 minutes or until smooth.

Remove from heat. Stir in food coloring and vanilla until blended. Stir in cornflakes until evenly coated.

Place the simmering water in a large bowl. Set the saucepan in the bowl to keep the wreath mixture warm. Working quickly so mixture does not harden, drop by measuring tablespoonfuls onto prepared sheets one at a time. Shape into wreaths with holes in centers, using greased fingers.

Decorate with redhots, pressing into the wreaths while still warm. The wreaths can be stored in airtight containers in the refrigerator for up to several weeks. This is my grandson James' favorite Christmas Cookie.