Cinnamon Stars Best Dishes

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Tuesday, February 25, 2014

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/eight teaspoon salt
2 1/2 cups confectioners' sugar
1 three/four teaspoons lemon juice

Instructions :

Prep :	Cook : 18M	Ready in :

Stir together the almonds, cinnamon, and lemon zest till blended.
Beat the egg whites and salt until soft peaks form. Slowly sift inside the confectioner's sugar, persevering with to conquer until the combination is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold inside the almond mixture.
Preheat oven to 325 degrees F (170 tiers C). Line the cookie sheets with parchment paper.
Roll the dough to at least one/4 inch thickness on a floor that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch megastar cookie cutter, reduce out the cookies and area them at the cookie sheets.
To make the glaze, add the lemon juice to the reserved egg white combination, stirring until smooth. Brush the tops of the cookies gently with the glaze. (If the glaze starts offevolved to thicken, upload some greater drops of lemon juice.)
Bake for 20 to 25 minutes. When carried out, they will be mild brown and gentle inside the middle. Remove and funky on cord racks.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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