Cinnamon Stars: Zimtsterne (Germany)

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I look for new cookie recipes every Holiday season and I loved these! I did not find the dough difficult to work with at all, though keeping a clean kitchen is challenging while flipping the dough that has been rolled out onto powdered sugar. This one is definitely on my list for next year as well.

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These cookies taste okay. Look very pretty! Place the cookies less than an inch apart. They do not grow much at all. Much too much post batter icing sugar to actually roll out and cut out the cookies make them incredibly sweet.
The video wasn't available before I made them, so I may have missed some important tip.
I take on alot of challenging baking, but this one simply was not worth the effort.

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I cannot tell you how many people asked me for this recipe. I kept telling everyone that they are very sweet, so they took half of a cookie to try it. They quickly ran back for second half when they realized how great they are :-

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Yes, they are time consuming, but well worth it! We will be making these cookies every year!

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I am German & lived in Germany & NEVER have I had such A good zimsterne. I make these evry Christmas & have received so many compliments, even from the local German Bakeries.

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Great Recipe! :

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As others have posted, the dough was difficult to work with. I made these into circles instead and they looked great. The flavor was described to me as "floral", which I assume was due to the lemon zest. The cookies were tasty, but I think the other Christmas goodies that were around, these took a back seat.

Not bad, but I doubt I'll make them again. I'm sure it's great for those who can't eat gluten though.

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Let me just lay it all out there. During the planning, I thought how easy will this be, piece of cake. During all the steps, I thought these had better be worth it, and at the end; nothing short of marvelous! Yes the dough is VERY sticky. But by the second roll out, its no worse than any other cookie dough, if you use enough powdered sugar. Yes, like the other reviews, freeze the dough before rolling out the first time. I didn't take the time to arrange almond slices, I used the meringue like frosting and then applied sprinkles and popped them in the oven. Try and fit as many on the cookie sheet as possible since the oven being turned off and on does take time. There is a very good reason these cookies are rated intermediate, but will be making them again.

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These cookies are something special. Though they are a bit cumbersome to make I think they are completely worth it - especially around the holidays. My meringue was super stick and I ended up chilling everything before rolling and cutting. I was worried this might mess with the texture, but they turned out great.

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Reading some post, some mentioned it was dry. So I was thinking what they did, because mine were yielding.!

I thought they were going to be hard, but bit into it and my mouth watered. They are just a wee bit stiff, but the meringue was a yielding topping that was delightful to bite into.

The only thing I didn't do was use a star cookie cutter. So I used some of my daughters and was able to do butterfly ( decorated with almonds, and some simple circles; from a glass.

Everyone loved them. They do look special.

I always watch my cookies 2 minutes before the time to see if they are done.

This was a nice surprise.

Thank you!