Sweet Sparkles

Add a little bling to this year’s cookie swap with one (or all) of these easy-to-make glittery treats.

- Dawn Perry

CORNFLAKE MERINGUES

ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR MAKES 30 COOKIES

1 cup sugar

1 tsp. cornstarch tsp. baking powder Pinch kosher salt

4 large egg whites, at room temperature tsp. cream of tartar

1 tsp. pure vanilla extract2 cups crushed cornflakes, divided

Edible gold leaf (optional)

PREHEAT oven to 250°F and line 3 baking sheets with parchment paper. Whisk together sugar, cornstarch, baking powder, and salt in a medium bowl. Combine egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until frothy, about 2 minutes. Gradually add sugar mixture. Stop machine and scrape down sides of bowl to make sure all the sugar is incorporated.

INCREASE speed to medium-high and beat until mixture is glossy and stiff peaks form, 6 to 8 minutes. Fold in vanilla and 1 cups of the cornflakes. Put a small dab of meringue under each corner of parchment to help it stick to the sheet. Drop heaping tablespoonfuls of meringue onto the parchment and sprinkle with remaining 1 cup cornflakes.

BAKE meringues until puffed and dry to the touch, 25 to 30 minutes. Turn off the oven and let meringues cool in the oven, 30 minutes more. Remove and let cool completely. Top with edible gold-leaf flakes, if using. Store at room temperature for up to 3 days.

SALTED CHOCOLATE BUCKWHEAT THINS

ACTIVE TIME 25 MINUTES TOTAL TIME 45 MINUTES MAKES 24 COOKIES

3/4 cup buckwheat groats

1 cup packed light brown sugarcup (1 stick) salted butter

2 Tbsp. cocoa powder tsp. pure vanilla extract

1 large egg tsp.

1/2 flaky sea salt