Cornmeal Wreaths Recipe

This rustic Cornmeal Wreaths Recipe is a visually stunning and texturally unique holiday cookie that pairs the tender, sandy crumb of yellow cornmeal with the aromatic warmth of anise and vanilla. Shaped into festive rings and adorned with “leaves” made of golden cornflakes, these butter-rich cookies are finished with a dusting of confectioners’ sugar to resemble a fresh snowfall.

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Cornmeal Wreaths Ingredients

The Cookie Dough:

• 2 1/4 cups All-Purpose Flour: The base binder that ensures the cookies hold their intricate wreath shape without crumbling apart.
• 1 cup Yellow Cornmeal: The defining ingredient. It provides a vibrant golden hue and a distinctive, slightly gritty “sandy” texture that melts in your mouth (similar to Italian canestrelli).
• 2 teaspoons Baking Powder: Gives the heavy dough just enough lift to be tender rather than dense.
• 3/4 cup Unsalted Butter (1 1/2 sticks): Must be at room temperature. This fat carries the flavor and ensures a rich, shortbread-like consistency.
• 2/3 cup Sugar: Provides sweetness without overpowering the subtle grain flavor of the cornmeal.
• 1 teaspoon Pure Vanilla Extract & 1/4 teaspoon Anise Extract: Vanilla offers a familiar base, while the optional anise adds a traditional, sophisticated licorice note often found in European holiday baking.
• 2 Large Eggs: Added one at a time, these enrich the dough and provide necessary structure.

The Decoration:

• 1 cup Cornflakes: These cereal flakes mimic the look of dried leaves or holly on the wreath.
• 1 large Egg White: Used as an edible glue to adhere the cornflakes to the dough and gives them a glossy finish.
• Confectioners’ Sugar: For the final “snowy” dusting.

How To Make Cornmeal Wreaths

1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, and fine salt until evenly distributed.
2. Cream Butter and Flavorings: In a separate large bowl, beat the softened butter with a handheld electric mixer until smooth. Add the sugar, vanilla extract, and anise extract. Continue beating for about 2 minutes until the mixture is light and fluffy.
3. Incorporate Eggs: Add the eggs one at a time to the butter mixture, mixing for about 30 seconds after each addition until fully incorporated.
4. Combine: Switch to a wooden spoon or rubber spatula. Stir the flour-cornmeal mixture into the wet ingredients just until a dough forms. Do not overwork it.
5. Shape the Wreaths: Divide the dough into 34 small balls (about 1 inch or 3/4-ounce each). Place them on parchment-lined cookie sheets. Press your finger or the handle of a wooden spoon through the center of each ball to create a ring. Gently work the dough with your hands to form a doughnut shape about 2 inches wide.
6. Create Texture: Using clean kitchen scissors, make small, 1/2-inch long angled cuts around the outside edge of each ring, spacing them about 1/2-inch apart. This creates the “bough” effect.
7. Chill (Crucial Step): Freeze the shaped cookies on the sheet for about 10 minutes until firm. This ensures they hold their shape during baking.
8. Decorate and Bake: Preheat oven to 350 degrees F. Lightly toss the cornflakes with the beaten egg white. Arrange a few flakes on each cookie to look like leaves. Bake for 14 to 18 minutes until just golden around the edges.
9. Finish: Transfer to a rack to cool completely, then dust generously with confectioners’ sugar.

Recipe Tips

• Cornmeal Choice: Use fine or medium-grind yellow cornmeal. Do not use coarse polenta, as it will be too gritty and hard to chew.
• The “Snip” Technique: When using scissors to cut the edges, hold the scissors at a 45-degree angle. This creates little points that look like holly leaves once baked.
• Why Anise? Anise pairs exceptionally well with cornmeal (a classic Italian combination). If you dislike licorice flavors, you can substitute it with almond extract or lemon zest.
• Preventing Spread: The freezing step is not optional. Because this dough has a high butter content, putting it into the oven warm will cause the wreaths to melt into flat puddles.

What To Serve With Cornmeal Wreaths

• Vin Santo: A sweet Italian dessert wine is the traditional dipping companion for cornmeal cookies.
• Herbal Tea: A chamomile or citrus tea complements the anise flavor.
• Espresso: The strong coffee contrasts with the buttery sweetness.
• Fruit Preserves: Serve with a side of apricot or orange marmalade.

How To Store Cornmeal Wreaths

• Room Temperature: Store in a decorative tin or airtight container at room temperature for up to 1 week. The cornmeal helps them retain their texture well.
• Freezing: You can freeze the baked (undusted) cookies for up to 2 months. Thaw at room temperature and dust with sugar just before serving.

Cornmeal Wreaths Nutrition Facts

• Calories: 110 kcal
• Carbohydrates: 14g
• Fat: 5g
• Protein: 2g
• Sugar: 5g

Nutrition information is estimated per cookie and may vary based on decoration amount.

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