Recipe courtesy of Food Network Kitchen

Cornmeal Wreaths

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 3 min
  • Prep: 35 min
  • Inactive: 10 min
  • Cook: 18 min
  • Yield: about 34 cookies
Share This Recipe

Ingredients

Decoration:

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. 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.
  5. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
14m Easy 99%
CLASS
Rick Martinez

Rice and Beans

20m Easy 99%
CLASS
15m Intermediate 99%
CLASS
Erin Jeanne McDowell

Soft Sugar Cookies

21m Easy 98%
CLASS
16m Intermediate 99%
CLASS
14m Easy 99%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now