Heavenly Cinnamon Stars From The Vanilla Sky Recipes

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
• On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Put butter in a mixing bowl.
• Add sugar and cream well.
• Add eggs, one at a time, mixing in nicely.
• Fold in flour and cinnamon powder.
• Add vanilla essence.
• Mix well.
• Cover.
• Refrigerate for 30 minutes.
• Remove from refrigerator.
• Lightly dust a working table with flour.
• Roll out the refrigerated mixture with the help of a rolling pin (should be similar in size to a flour tortilla/ an Indian flatbread,i. e.,roti).
• Using a star-shaped cookie cutter, cut out stars from the rolled out dough.
• Carefully lift the stars and place on a greased baking tray.
• Bake for 15 minutes at 150 degrees C.
• Allow to cool completely.
• Dust with icing sugar.
• Serve or pack into your bag of Christmas goodies or add to your cookie tray or share them with your best friend/neighbour-there's no limit to what you can do with a good cookie; after all, even the sky is limitless for its glorious stars.

Steps:

• 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
• 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.
• 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.
• 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.