Best Cornmeal Wreaths Recipes

CORNFLAKE WREATHS

Steps:

• Line 2 baking sheets with parchment paper.
• In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring, until melted. Add the green food coloring and stir until evenly distributed. Remove from the heat, add the cornflakes and stir until well coated.
• Spray your hands with nonstick spray as needed during this step to ease in the shaping of the wreaths. Take 1/3 cup of the mixture and form an even log. Join the ends of the log together to form a wreath. Place the wreath onto one of the prepared baking sheets. Continue with the remaining cornflake mixture.
• Decorate each wreath with 3 small cinnamon candies. Let sit to firm before serving.

SEMOLINA WREATHS

Steps:

• Combine the all-purpose and semolina flours, sugar, anise seeds and salt in a food processor. Pulse until the seeds are mostly pulverized, about 3 minutes. Add the butter and pulse until it is in pea-size pieces. Add the egg yolk, honey, vanilla, and orange and lemon zests; pulse until the dough comes together into a smooth ball. Turn out onto a piece of plastic wrap. Pat into a disk, wrap and refrigerate until firm, at least 4 hours or overnight.
• Line 2 baking sheets with parchment paper. Let the dough soften slightly at room temperature, about 15 minutes. Roll tablespoonfuls of dough into 5-inch-long ropes, about 1/4 inch thick. Pinch the ends of each rope together to form a ring; arrange about 1 1/2 inches apart on the prepared baking sheets. (Return the dough to the refrigerator if it gets too soft.) Refrigerate the cookies until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Bake the cookies, switching the position of the pans halfway through, until golden, 15 to 18 minutes. Remove from the oven and let cool on the baking sheet. Beat the egg white with 1 tablespoon water in a small bowl; brush onto the cookies. Sprinkle with nonpareils, then return to the oven until set, 2 to 3 more minutes. Transfer to racks to cool completely.

CORNFLAKE CHRISTMAS WREATHS

Steps:

• Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds.
• Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated.
• Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.