I spent more time with Kaefer, hugged her a little bit tighter than usual. On Sunday we baked cookies together. I remember when I was a child I loved to be in the kitchen with my mom and baking cookies with her. The best was when my brother who is almost five years older than me joined us, and we had so much fun together. Somehow my memories are full with a warmly lit kitchen while outside it was getting dark and it was always snowing. Beautiful childhood memories.
This time Kaefer and I dared to bake Zimtsterne - cinnamon stars - one of the most traditional German Christmas cookies. It's a little bit tricky and ours are wonderfully imperfect, but oh so yummy!
My recipe is still from Germany and of course it's in metric. You'll need
- 3 egg whites
- 200 g powdered sugar
- 1 package vanilla sugar (you can get this in sets of six in specialty stores; sometimes even Safeway carries it)
- 400 g almond meal (I get mine at Trader Joe's)
- 2 tsp ground cinnamon
1. Beat the egg whites to stiffness; while doing this add the powdered sugar and the vanilla sugar (I mix those before). Put aside 1/2 cup of the stiff egg white and place in fridge.
2. Fold in 300 g of the almond meal and the ground cinnamon. Cover the dough and put in fridge for at least 30 minutes.
3. Cover the baking sheet with parchment paper. Pre-heat oven to 300 F.
4. Cover your working area with the remaining almond meal and roll out the dough on top of it (ca. 7 mm thickness)
5. Dip a star shaped cookie cutter into cold water, cut the shape out of the dough and put on baking sheet. Do so until all the dough is used up. Cover the stars with the remaining stiff egg whites.
6. Bake the cinnamon stars for approx. 25 minutes. Keep them in a metal tin (they taste even better after a few days).