Cinnamon Stars

Cinnamon Stars

"A beautiful Christmas cookie!"
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Ingredients

servings 190 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Stir together the almonds, cinnamon, and lemon zest until combined.
  2. 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.
  3. Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
  4. 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.
  5. 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.)
  6. Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

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Reviews

Read all reviews 34
  1. 39 Ratings

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Most helpful positive review

I didn't have any trouble making the dough. I ground the almonds in small batches (about 1 - 2 handfuls at a time) in my food processor until they were very fine. I wasn't able to get the same...

Most helpful critical review

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. ...

Most helpful
Most positive
Least positive
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I didn't have any trouble making the dough. I ground the almonds in small batches (about 1 - 2 handfuls at a time) in my food processor until they were very fine. I wasn't able to get the same...

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 ...

I am rating this very high - the cookies were fantastic. I was a little nervous to make them after reading several comments about how sticky and hard to work with the dough is. I, however, did N...

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! Th...

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 W...

Wow, these cookies are delicious, fun to make, easy and just all around good!

These were super tasty! I thought they tasted like the Quaker oatmeal breakfast bars. I made them for someone I know that has a gluten allergy. I refrigerated the dough as suggested, as it di...

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. ...

I'd tried other Cinnamon Star recipes and was about to give up. This one worked perfectly. Thanks!

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