Reviewed: Dec. 3, 2008

I was not entirely impressed with this cookie. I was trying to finding something similar to the german cinnamon star cookie and thought this would be it - however it just didnt turn out right. The taste of this cookie was good - the lemon was a nice little surprise. However, the recipe as a whole was just not easy to work with. I will try again.

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5 users found this review helpful

Reviewer:

Sharon

Cooking Level: Professional

Home Town: Augusta, Georgia, USA

Reviewed: Aug. 5, 2008

easy to make and so good

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2 users found this review helpful

Reviewer:

Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

Reviewed: Dec. 14, 2007

Scrumptious! I ended up being short on almonds, so used 2c. ground almonds and 2/3 c. almond powder (from the asian market) - gave it a delicious ameretto flavor. ABSOLUTELY GREASE YOUR PANS WELL, OR YOU'LL HAVE A BIG MESS. I also found that my glaze turned brown, and I know my oven bakes on the hot side, so I made sure the oven light was off and reduced the temp and cooking time. The last batch I cooked for 15 minutes at 315 degrees, and they were just barely starting to brown. Has anyone else experienced the temp/time being too high/long?

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5 users found this review helpful

Reviewer:

wendihenry

Reviewed: Dec. 4, 2006

The taste of these is wonderful, very light and cinnamony. I did have some trouble working with the dough. It was very gooey at first, so I put it in the fridge without a cover and let it set for awhile and it became much more manageable.

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21 users found this review helpful

Reviewer:

lvmyschilling

Reviewed: Jan. 17, 2006

Seriously difficult to work with, but the results are great. I only have a large star cookie cutter, so I used one additional egg white and then set aside 1 cup for the topping. I think that must have upset the ratios, because my dough was way too sticky to work with until I added a lot of extra powdered sugar. And I still didn't have quite enough meringue for the topping. The smell and flavor were wonderful. I'm a little hesitant to try making them again...but the gluten-sensitive folks did appreciate it.

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1 user found this review helpful

Reviewer:

lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Dec. 24, 2005

I had a co-worker of mine bring these in and they were to die for. I can't say I've ever made these as I try, is the dough supposed to be THAT sticky before rolling ? I keep thinking I made it wrong even tho' the dough remains the same consistency no matter what version is tried.... The dough is not tough or stiff or rollable, it's all around 'marshmallow goo'...am I doing something wrong ?

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2 users found this review helpful

Reviewer:

JELINA

Reviewed: Dec. 18, 2004

These cookies worked out very well. I used a smaller star cut-out and probably baked them too long, as they are very crunchy - hopefully they're a little chewier when you don't overcook them! They rolled out beautifully and taste great, although I would probably reduce the cinnamon just a little bit, and I usually like lots. My one complaint is the glaze, which browned in the oven and isn't pretty at all. Is the recipe accurate in saying you put the glaze on BEFORE baking? Next time I'll leave it off.

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9 users found this review helpful