3 1/4 c Very finely ground hazelnuts
-or almonds
1 1/4 c Superfine sugar
7 tb Confectioners’ sugar
1 1/2 ts Ground cinnamon
3 Egg whites, unbeaten
Royal Icing, see recipe
An unusual nutty-cinnamon flavored cookie that has its own baked-on
frosting.
Preheat oven to 350~.
Combine hazelnuts, superfine sugar, confectioners’ sugar and cinnamon
in a large bowl; beat in egg whites, blending well to make a stiff
dough; wrap in wax paper; chill serveral hours or overnight. (Mixture
will be sticky.)
Roll dough between sheets of wax paper to a 1/2-inch thickness.
Remove top sheet of wax paper. With a 2-1/2 inch star cookie cutter,
cut out as many stars as you can. Carefully remove cookies from
bottom sheet of wax paper. Place cookies on greased cookie sheets.
Reroll scraps of dough and cut out as many stars as you can. Let
stand 3 hours to dry.
Prepare Royal Icing. Spread tops of star cookies with Royal Icing
using a metal spatula; let stand 15 more minutes or until icing is ry
tothe touch.
Bake in a 350~ oven for 20 minutes or until icing is a light brown.
Remove cookies from oven; let stand on cookie sheet 1 minute; remove
with wide spatula to wire racks; cool.
~= Royal Icing: Beat 1 egg white and a pinch of cream of tartar
until foamy in a small bowl. Slowly beat in 1-1/2 cups sifted
confectioners’ sugar until icing stands in firm peaks.
Makes 2 dozen cookies.
Yields
2 Servings