Cinnamon Stars Tasty Recipes

Friday, March 11, 2011

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Cinnamon Stars

"A lovely Christmas cookie!"

Ingredients :

2 2/three cups finely floor almonds
1 tablespoon floor cinnamon
1 teaspoon lemon zest
1/three cup egg whites
1/8 teaspoon salt
2 half cups confectioners' sugar
1 three/4 teaspoons lemon juice

Instructions :

Prep :	Cook : 18M	Ready in :

Stir together the almonds, cinnamon, and lemon zest until mixed.
Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, persevering with to overcome until the combination is stiff. Set aside 1/three cup of the egg white aggregate for the glaze. Fold inside the almond combination.
Preheat oven to 325 degrees F (170 ranges C). Line the cookie sheets with parchment paper.
Roll the dough to one/4 inch thickness on a floor that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch famous person cookie cutter, reduce out the cookies and area them on the cookie sheets.
To make the glaze, add the lemon juice to the reserved egg white aggregate, stirring until easy. Brush the tops of the cookies lightly with the glaze. (If the glaze begins to thicken, add a few greater drops of lemon juice.)
Bake for 20 to twenty-five mins. When finished, they will be mild brown and soft inside the center. Remove and cool on cord racks.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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