Zimtsterne (German Cinnamon Star Cookies) Recipe
Zimtsterne, a traditional German cinnamon star cookie, delivers a macaroon-like flavor, perfect for a festive Christmas cookie platter.
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Instructions
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Beat egg whites until soft peaks form.
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Gradually add 1/2 cup confectioners' sugar at a time, beating for 1 minute after each addition, then beat for 5 minutes longer until very stiff.
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Set aside 1/2 cup of the meringue for icing.
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Fold almond meal, cinnamon, and optional Kirschwasser into the remaining meringue, then chill the dough for 1 hour.
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On a heavily sugared surface, roll the dough to 1/2-inch thick.
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Cut out stars with a sugar-dusted cookie cutter, redusting for each cut.
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Arrange stars on a parchment-lined cookie sheet.
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Brush or spread the reserved meringue icing onto each star, covering all points.
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Allow the stars to dry overnight, or for about 24 hours.
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The next day, preheat the oven to 325 F.
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Bake each tray for 10 to 15 minutes, removing cookies before the icing turns dark brown.
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Cool cookies completely on a wire rack before storing in a covered container at room temperature.