CINNAMON STARS: ZIMTSTERNE (GERMANY)
These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 2 dozen stars
Number Of Ingredients 5
Steps:
- Sift the confectioners' sugar.
- Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
- Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
- Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
- Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
- Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
ZIMTSTERNE (CINNAMON STARS)
Edd Kimber creates a version of these German spiced cookies- they're chewy, crisp and similar to an almond macaroon
Provided by Edd Kimber
Categories Treat
Time 45m
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks.
- Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
- To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
- Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top - you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.
Nutrition Facts : Calories 78 calories, Fat 5 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
CINNAMON STARS (ZIMTSTERNE)
Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white and sugar before baking. Tuck a few into a waxed paper envelope and tie it with a red twine bow for a sweet presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 minute (do not grind into a paste). Add cinnamon and zest, and pulse twice.
- In a separate bowl, whisk egg whites and salt with an electric mixer at medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry, 15 to 20 minutes. Transfer 1/3 cup meringue to a small bowl. Add remaining meringue to mixture in processor, and pulse just until dough comes together. Place dough on parchment lightly dusted with confectioners' sugar; pat into a disk, and chill 30 minutes.
- Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4-inch thickness. Cut dough using a 1 1/2-inch star-shaped cutter, and transfer to parchment-lined baking sheets. Dip cutter into confectioners' sugar frequently to prevent dough from sticking. Reroll scraps, and cut more shapes.
- Stir the water into reserved meringue; brush mixture generously over tops of stars using a small paintbrush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10 to 12 minutes. Let cookies cool completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week.
CINNAMON STARS (ZIMTSTERNE) GERMAN CHRISTMAS COOKIES
This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.
Provided by Andolisa
Categories Dessert
Time 1h40m
Yield 30-40 cookies
Number Of Ingredients 6
Steps:
- Separate egg yolks from whites and beat whites until stiff peaks form.
- Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
- Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
- Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
- Cover the dough and let it rest in the fridge for about an hour.
- Sit down, relax and have a cup of tea.
- After an hour fetch the dough from the fridge.
- Preheat the oven to Gas Mark 3/160C/320°F.
- Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
- Cut the stars with a star shaped (yes, indeed!) cookie cutter.
- Put the stars on the lined baking sheet.
- Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
- Now brush the cookies with the topping and bake them for about 8 minutes.
- Cool on the baking sheet.
- Store in an air-tight tin.
- The cookies should keep for about two weeks.
CINNAMON STARS
A beautiful Christmas cookie!
Provided by Robin J.
Categories World Cuisine Recipes European German
Yield 18
Number Of Ingredients 7
Steps:
- Stir together the almonds, cinnamon, and lemon zest until combined.
- Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
- Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
- Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
- To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
- Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 21.2 g, Fat 10.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 24 mg, Sugar 17.4 g
GERMAN CINNAMON STARS (ZIMTSTERNE)
Provided by Gil Marks
Categories Cookies Mixer Nut Dessert Bake Rosh Hashanah/Yom Kippur Fall Kosher Hazelnut Cinnamon Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about thirty-six 2-inch cookies
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
- 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
- 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.
EASY CINNAMON STARS
This sweet and spicy-and ever-so-easy-recipe was inspired by our time-tested Cinnamon Stars, but we've added a shortcut that makes them perfect for last-minute bakers. These crispy cookies are topped with creamy frosting and a sprinkle of crushed cinnamon candy for a super star look that doesn't take all day to achieve. The secret to the shortcut is using time-saving ingredients-Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-that'll help you pull together a batch of these beautiful, home-baked cutout cookies even during the busiest time of the year.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g
CINNAMON STARS (ZIMTSTERNE)
Steps:
- Preheat oven to 300 degrees.
- Butter one or two large cookie sheets.
- Beat egg whites and as they begin to foam and stiffen, gradually beat in sugar. Continue beating until whites form stiff peaks that retain the mark of a knife blade. Set aside half a cup of the whites.
- Sprinkle remaining whites with cinnamon, one and a half cups of almonds and vanilla extract or brandy.
- Stir together gently but thoroughly. Mixture should be thick and fairly solid. Add more almonds if dough is too sticky to be rolled.
- Sprinkle pastry board with sugar and roll out dough to onefourth inch thickness. Cut into star shapes with a small cookie cutter.
- Arrange on buttered baking sheet and brush top of each cookie with a little of the reserved egg whites. Bake in preheated oven about 20 minutes or until golden brown.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 4 grams, TransFat 0 grams
CINNAMON-ALMOND STARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes about 30
Number Of Ingredients 13
Steps:
- Cookies: Pulse almonds with 1/4 cup brown sugar in a food processor until finely ground. In a small bowl, whisk together flour, cinnamon, baking soda, and salt.
- With a mixer on medium speed, beat butter with remaining 1 1/4 cups brown sugar until fluffy, about 4 minutes. Beat in egg and Marsala until combined. Reduce speed to low and add almond and flour mixtures, beating until just combined.
- Divide dough in half and shape each half into a disk. Wrap in plastic and refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 375 degrees. Let dough stand at room temperature until pliable. Roll out one dough disk on a lightly floured surface to just under 1/4 inch thick. Using a 3 1/2-inch cookie cutter, cut out as many stars as possible, rerolling scraps once. Arrange stars 2 inches apart on parchment-lined baking sheets.
- Bake, rotating sheets once, until edges are golden, 9 to 11 minutes. Let cool on sheets 1 minute, then transfer cookies to a wire rack; let cool completely. Repeat with remaining disk of dough.
- Icing: With mixer on medium speed, beat confectioners' sugar, 3 tablespoons water, vanilla, and orange zest until smooth. Spoon mixture into a pastry bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Decorate cookies with icing and sprinkle with pearlized sugar; let set about 30 minutes. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
CINNAMON STARS: ZIMTSTERNE (GERMANY)
Steps:
- Sift confectioners' sugar. Put 1/2 cup of sifted confectioners sugar, 10 oz (3 heaping cups) of almonds and all the cinnamon in food processor. Process until nuts are finely ground, w/ just a few larger pieces. Whip egg whites in a large, bowl w/ electric mixer on high speed until hold soft peaks, ~ 1 min. Gradually add remaining confectioners sugar while whipping, until whites are thick, creamy and somewhat stiff, ~ 2 min more. Set aside 2/3 cup of this meringue for topping cookies. Fold ground almond mix and lemon zest into remaining meringue to make a stiff dough. Preheat oven to 250. Line 2 baking sheets w/ parchment paper or silicone baking mats. Lay sheet of parchment or wax paper on work surface and lightly dust w/ confectioners sugar. Turn dough onto the dusted paper, flatten and dust w/ more sugar as needed, then lay another sheet of parchment or wax paper on top. Roll dough between the paper until ~ 1/4-in thick. Flip dough over and gently peel off sheet of the paper. For ease when cutting, lay paper back on dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it. Cut cookies w/ 3-in star cutter and place ~ 2 in apart on baking sheets. (Excess dough can be rerolled.) Use asmall spoon, brush or offset spatula to spread reserve meringue on top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes. Dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
CINNAMON STARS
Here's a German-style cookie drizzled with cinnamon icing - a delicious dessert for Christmas occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 96
Number Of Ingredients 11
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed until smooth. Beat in egg and vanilla until smooth. Beat in flour, baking soda, cream of tartar and cinnamon until well blended. Cover; refrigerate 1 hour or until firm.
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half. On lightly floured surface, roll half of dough at a time 1/4 inch thick. Cut with 2-inch star-shaped cookie cutter. On ungreased cookie sheets, place stars 1 inch apart.
- Bake 7 to 8 minutes or until light golden. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer uncovered 5 to 6 minutes, stirring frequently, until candies are melted. Remove from heat. With wire whisk, stir in 2 1/2 cups powdered sugar, 1/2 cup at a time, until smooth. Drizzle icing over cookies. (Icing sets up quickly; if necessary, add water, 1 teaspoon at a time, for drizzling consistency.)
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 6 g, TransFat 0 g
CINNAMON STARS
"These cookies are such a hit with my family," tells Flo Burtnett of another sweet she's sharing (see her cake recipe on page 29). "A few always seem to disappear before I can finish them!" It's no wonder-Flo spreads jam on half of her spicy stars, then tops them with the rest of the batch of cookies, which have been glazed for an extra dose of goodness. "They're nice for any occasion," she says.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen sandwich cookies.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, sugar, cinnamon, baking powder and salt. Cut in butter until crumbly. Combine egg and milk; add to flour mixture and stir just until moistened. Cover and chill at least 1 hour. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. cookie cutter dipped in flour. Place on ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are lightly brown. Remove to a wire rack; cool completely. , For glaze, combine sugar, vanilla and enough milk to achieve a spreading consistency. Spread on half of the cookies; sprinkle with colored sugar if desired. Let stand until set. Place 1 teaspoon of jam on the unglazed cookies and top each with a glazed cookie.
Nutrition Facts : Calories 273 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 129mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
CINNABON CINNAMON ROLL CAKE-FIVE STARS RECIPE - (4.2/5)
Provided by á-25138
Number Of Ingredients 17
Steps:
- With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 tablespoons melted butter. Pour batter into a greased 9x13" baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350° for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.
CINNAMON STARS / "ZIMTSTERNE"
These delectable little cookies are traditionally eaten in Germany at Christmas time, and are best stored in a metal tin to retain their chewy texture.
Provided by zetallgerman
Time 1h15m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Pre-heat your oven to 150C.
- Whisk the egg whites and salt until stiff, and gradually add the icing sugar.
- Once the mixture is combined and glossy, take about 10 tablespoons aside (you'll need it later.)
- Now add the nuts and spices with the jelly to the egg-sugar mixture and stir until well combined.
- Roll-out dough about 1cm thick.
- --> TIP: this dough is very sticky. Roll it out between 2 sheets of cling/plastic wrap... it works well this way!
- Cut out stars (or hearts) with a cookie cutter and place them on a baking tray lined with baking paper.
- Now take a brush and add the previously set-aside icing onto each cookie.
- Bake the cookies for 10-15min. The surface should still be white and they are allowed to still be a little soft when they come out of the oven (they are meant to be "chewy" and will still harden a little once they are cool).
ZIMTSTERNE, CINNAMON STARS
These are typical christmas cookies in Switzerland. I got the recipe while doing an exchange year in Switzerland. They are good anytime of the year though!!!
Provided by Aimee34
Categories Dessert
Time 35m
Yield 50 cookies, 20-25 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites with salt until stiff.
- Add the powdered sugar and mix.
- Keep 1 dl of the mixture as frosting.
- Add the rest of the ingredients and mix well.
- Roll the dough out in a ziploc bag, that's cut open (cut the two side seams so the two parts are held together only at the bottom) Cut out stars or whatever other shapes you want.
- Bake for 3-5 minutes in a preheated oven at 450°F.
- When cookies are still warm, dip one side of cookies in frosting.
Nutrition Facts : Calories 260.8, Fat 8.9, SaturatedFat 0.7, Sodium 16.7, Carbohydrate 43.8, Fiber 2.3, Sugar 40.1, Protein 4.3
CINNAMON PEANUT BLOSSOMS WITH CHOCOLATE STARS
One of my favorite cookies to make and share! I add a little cinnamon in mine to kick it up a notch, and prefer Brach's Chocolate Stars over the kisses so the little points don't impale the roof of my mouth! Much more fun to eat! (photo from bing images)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add sugar, cinnamon and dark brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1" balls. Roll in sugar and cinnamon mixed (last 2 ingredients before chocolate stars); place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate star into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Store airtight.
- Tip: While cookies are baking, I spread out the chocolate stars onto a parchment paper-lined plate and microwave them for a few seconds. DO NOT MELT them, just warm them a TINY bit to return them to a nice glossy chocolate again. While in the bag, they get beat up, chipped and scratched and look like they have a white dust on them. Nuking them returns them to a beautiful chocolate again. If you heat them too much, don't worry, they reharden. Just don't try to add them to a cookie if they are soft.
CINNAMON STARS
Steps:
- 1. In a food processor, pulse almonds with 1/2 cup confectioners' sugar until finely ground, about 1 1 minute (do not grind into a paste). Add cinnamon and zest, pulse twice. 2. In a separate bowl, whisk egg whites and salt on medium speed until stiff peaks form. Gradually whisk in remaining 1 cup confectioners' sugar. Continue to whisk until meringue is glossy and stiff, but not dry. 15-20 minutes. Transfer 1/3 cup ,meringue to a small bowl. Add remaining meringue to mixture in processor, pulse just until dough comes together. Place on parchment lightly dusted with confectioners sugar, pat into a disk and shill for 30 minutes. 3. Preheat oven to 300 degrees, with racks in middle and upper thirds. Dust top of dough lightly with confectioners' sugar, top with parchment, and roll to 1/4 inch thickness. Cut dough using 1 1/2 inch star shaped cutter, transfer to parchment-lined baking sheets. dip cutter into confectioners' sugar frequently to prevent dough from sticking. Re-roll scraps and cut more shapes. 4. Stir the water into reserved meringue; brush generously over tops of stars using a small paint brush. Bake, rotating sheets halfway through, until firm when gently pressed, but not hard and dry, 10-12 minutes. Let cookies cook completely on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to a week.
EASY CINNAMON STARS
This sweet and spicy-and ever-so-easy-recipe was inspired by our time-tested Cinnamon Stars, but we've added a shortcut that makes them perfect for last-minute bakers. These crispy cookies are topped with creamy frosting and a sprinkle of crushed cinnamon candy for a super star look that doesn't take all day to achieve. The secret to the shortcut is using time-saving ingredients-Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-that'll help you pull together a batch
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Array Array
- Array Array
- Array Array
- Array Array
- Array Array
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #rolled-cookies #desserts #german #european #holiday-event #kid-friendly #cookies-and-brownies #swiss #dietary #gifts #gluten-free #free-of-something
You'll also love