Photo: Cornmeal Wreaths Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (1 1/2 sticks), room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon anise extract, optional
- 2 large eggs, room temperature
Decoration:
- 1 cup cornflakes
- 1 large egg white, beaten
- Confectioners' sugar, for dusting
Directions
Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula.
Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes.
Preheat oven to 350 degrees F.
Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.
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By cookiescookin
on December 17, 2012
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I chilled the dough, rolled it out and used my donut cutter. I cut slits in the first pan, then discontinued that as I did not think it made much difference. I needed 2 egg whites for the corn flakes instead of one and I whipped them quite a bit to a foam stage. I baked the cookies until quite golden. The sifted confectioner's sugar adds a lot to the flavor which I liked as they are not too sweet or too heavy on the anise. Apparently others also liked them given the rate they disappeared at church coffee hour. . .
By tnjsxtn_2_12437043
Ironwood, 62
on December 13, 2009
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I read the other reviews, but really love corn bread so I had to give these a try. I agreed that they were initially tedious, but once I came up with a system they were quick, easy, delicious and oh so worth the effort. Two substitutions I made were to agree with another reviewer and substitute almonds for the corn flakes, along with almond extract in place of anise. The somewhat savory flavor will be a wonderful contrast to all the sweet treats on our holiday platter.
By ninacaribe_11396990
Las Vegas, NV
on December 26, 2008
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So i was super exited about making these because they look so festive on the picture, it took forever to roll into balls and make a hole in the midlle and cut and put the corflakes on!!! These cookies better be the BOMB! i thought to myself... then came the taste test!!! Then i was SUPER disappointed!! :( They were dry and tasteless
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