Cornmeal Wreaths
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 cup
Yellow Cornmeal2 tsps
Baking Powder1 tsp
Salt (fine)1 tsp
Pure Vanilla Extract2 large
Egg (room temperature)1 cup
Cornflakes1 large
Egg White (beaten)Directions:
1
Whisk the flour, cornmeal, baking powder, and salt in a medium bowl
2
In another bowl, beat the butter with a handheld electric mixer until smooth
3
Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more
4
Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds
5
Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula
6
Divide the dough into 34 (1-inch) balls (3/4-ounce)
7
Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart
8
Make a hole in the center of each ball with your finger or the tip of a wooden spoon
9
Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide
10
Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie
11
Freeze cookies on the sheet until firm, about 10 minutes
12
Preheat oven to 350 degrees F
13
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
14
Bake until just golden around the edges, about 14 to 18 minutes
15
Transfer to a rack to cool
16
Dust with confectioners' sugar
17
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