Christmas Wreath Corn Cookies
Votes: 1
Time: 1 hour 3 minutes
Complexity: easily
Quantity: 34 pcs.
Complexity: easily
Quantity: 34 pcs.
If you're looking to decorate your table with a Christmas-themed treat, bake these wonderful cornflake cookies in the shape of Christmas wreaths. Mix a dough with a mixture of wheat and corn flour, adding a few drops of anise extract. Roll into balls and shape them into thick rings. Add structure to the wreaths by making slits all around the rings. The finishing touch is cornflake leaves. Dip them in beaten egg whites first to give them a pleasant crunch. Bake these cookies and serve with tea – they'll be so beautiful, delicious, and magically fragrant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 2 and 1/4 cups wheat flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 0.5 tsp fine salt
- 165 g of butter at room temperature
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp anise extract, optional
- 2 large eggs at room temperature
Decorating
- 1 cup cornflakes
- White of 1 large egg, beaten
- Powdered sugar for sprinkling
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Recipes with similar ingredients: premium flour, corn flour, butter, sugar, vanilla extract, Anise extract, eggs, cornflakes, powdered sugar
Cooking the dish according to the recipe:
- Combine the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a hand mixer until smooth. Add the sugar, vanilla extract, and anise extract to the butter and continue beating until light and fluffy, about 2 minutes more. Then add the eggs one at a time and beat until combined, about 30 seconds. Using a wooden spoon or silicone spatula, fold the flour mixture into the butter.
- Roll the dough into 34 balls, each 2.5 cm in diameter and weighing 20 grams (0.7 oz). Place the balls on two parchment-lined baking sheets, about 2.5 cm (0.9 in) apart. Use your finger or the tip of a wooden spoon to poke a hole in the center of each ball. Shape them into donuts, approximately 5 cm (2 inches) wide, with a 2.5 cm (0.9 in) diameter hole. Using scissors, make diagonal slits around the dough, 1 cm (0.5 in) long, about 1 cm (0.5 in) apart. Place the baking sheet in the freezer for about 10 minutes to firm up the dough.
- Preheat oven to 175°C.
- Dip a few oats into the beaten egg white and arrange them on the surface of the cookies, creating leaf-shaped patterns. Bake until golden brown around the edges, about 14-18 minutes. Transfer the cookies to a wire rack and cool. Dust with powdered sugar.
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