Christmas wreath cookies

½ cup unsalted butter
10 ounces miniature marshmallows
1 tsp. green food coloring 
6 cups cornflakes or flake cereal of some kind
Crisco (for hands)
Cinnamon candies (for garnish)

Pour 6 cups of Cornflakes into a large bowl and set aside.

Melt a stick of butter in a saucepan, on low heat. When completely melted, add a bag of mini marshmallows. Stir until the marshmallows are completely melted.
Add a teaspoon of green food coloring. Stir until the mixture is completely green

Pour the green mixture on the cornflakes. Mix until the cornflakes are completely coated and green.

Put Crisco on your fingers.
Place a small handful of the cornflake mixture on a parchment paper-lined baking sheet and form a wreath by making a hole in the center.
Place three cinnamon drops near each other on the wreath.
Repeat with the remaining cornflakes mixture. (Every once in awhile, put more Crisco on your fingers)
Let the wreaths rest on the baking sheet until they are set about 1 hour.

Jam Thumbprints

1 cup unsalted butter softened.

1/4 c. brown sugar packed.

1/2 c. sugar

1 egg

1 1/2 tsp. vanilla

2 1/2 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. jam

powdered sugar for dusting

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Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.Add the egg and vanilla extract, then beat for a couple of minutes until combined.Add the in the dry ingredients. Beat until well blended.Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam. Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm. Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar