Cornmeal Wreaths

• 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

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.

flour, yellow cornmeal, baking powder, salt, unsalted butter, sugar, vanilla, anise, eggs, cornflakes, egg white, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cornmeal-wreaths-recipe.html (may not work)