Cornmeal Wreaths (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 18 Minutes |
Ready In: 53 Minutes Servings: 34 |
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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 |
1 cup cornflakes |
1 large egg white, beaten |
confectioners' sugar, for dusting |
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.
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