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Christmas: Cinnamon Stars

Source of Recipe


From "The New German Cookbook" by Jean Anderson and Hedy Wurz



List of Ingredients



• 12 Tbsp (1½ sticks) unsalted butter, at room temperature
  
• 2/3 cup granulated sugar
  
• Finely grated zest of 1 lemon
  
• 1¼ tsp ground cinnamon
  
• ¼ tsp freshly grated nutmeg (or ground mace)
  
• ¼ tsp salt
  
• 2 extra-large egg yolks
  
• 1 cup finely ground blanched almonds
  
• 1 cup finely ground walnuts
  
• 1-2/3 cups sifted all-purpose flour
  
• .
  
• -- Glaze --
  
• 1½ cups unsifted confectioners' sugar blended with 3 Tbsp freshly squeezed lemon juice
  






Instructions



1. Cream the butter, granulated sugar, lemon zest, cinnamon, nutmeg and salt in a large electric mixer bowl at high speed for 2 to 3 minutes, until light and fluffy. Reduce the mixer speed to low, add the egg yolks, and beat for 1 minute. Add the almonds, walnuts and flour, and beat at lowest mixer speed just enough to combine. Divide the dough in half; shape each half into a ball, then flatten into a 6-inch circle. Wrap in plastic wrap and chill for about 2 hours.
   
   
2. When ready to proceed, preheat oven to 350° F.
   Roll each half of the dough to a thickness of 1/8-inch between sheets of lightly floured wax paper. Slide the papers of dough onto a baking sheet, set in the freezer, and chill for 5 minutes, so that the dough will be easier to cut. Very gently peel off the top sheet of wax paper. Using a lightly floured 2¾-inch star cutter, cut into the cookies, right on the bottom sheet of the wax paper. Then, using a lightly floured spatula, carefully transfer the cookies to lightly greased baking sheets, spacing 1 inch apart.
   Bake the cookies in the middle of the oven for 10 to 12 minutes, or until lightly browned around the edges. Cool the cookies on the baking sheets on wire racks for 3 minutes. Remove to a large wooden board and cool about 5 minutes longer.
   
   
3. To glaze the cookies:
   Using a pastry brush, brush the still-warm cookies with a thin wash of the glaze. Let the glaze harden, and apply a second thin layer. Once the glaze has hardened, layer the cookies between sheets of wax paper and store in airtight containers.
   
   Makes about 4 dozen.