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Cinnamon Stars Recipe

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This recipe for Cinnamon Stars, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-1/3 cups almonds, unblanched, finely ground
1-1/4 tsp. cinnamon, ground
3 egg whites, large, room temperature
2-1/4 cups C&H Pure Cane Powdered Sugar
2 tsp. lemon zest, finely grated
C&H Pure Cane Powdered Sugar (for rolling)

Directions:
Directions:
Lightly grease or line 2 baking sheets with parchment paper. Combine ground almonds and cinnamon in a mixing bowl, set aside. In large bowl, whip egg whites using electric mixer until forming medium soft peaks. Gradually beat in powdered sugar, one-half cup at a time. Beat until stiff and glossy. Remove 1/3 of the mixture, cover with a damp cloth and reserve for glaze. Fold the ground almond mixture and the lemon zest into the remaining egg white mixture to form a stiff dough.
Lightly dust work surface with powdered sugar. Turn the dough out onto the work surface, dust your hands with powdered sugar and gently pat out dough to 1/3 inches thick. Dust with more sugar as needed. Cut out cookies using a large star-shaped cookie cutter, dusted in powdered sugar to prevent sticking. Place 2 inches apart on baking sheets. Let cookies stand uncovered for at least 2 hours to dry out.
Preheat oven to 275F. Bake cookies until they are light golden brown and firm, about 20 minutes. Remove from oven and let stand 10 minutes. Using a small spoon or brush, glaze the tops of each cookie with the reserved egg white mixture. Return to oven and bake 3 to 5 more minutes, until glaze is set. Do not let glaze turn brown. Allow to stand 2 minutes, transfer to rack to cool completely. Store in an airtight container.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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