Cinnamon Stars: Zimtsterne (Germany)

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I should have read the reviews before making this recipe - it would have saved me not only time but my kids watching an adult temper tantrum! Like another reviewer - I also had to add over a cup more sugar to make the dough usable and even then it stuck continually. The finished product tastes okay but looks sad...they puffed out unevenly. It could be just me and a bad day........but, I doubt it!!!

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Yes, these are a lot of work to make. I had to add sugar and more nuts to make the dough workable. They take time to top with meringue and almonds but the look is worthwhile. If you look up the traditional recipes they aren't nearly as beautiful. Everyone that has tried these love them and if you have a family member that is gluten intolerant these cookies are a great alternative to the usual Christmas cookie.

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Wow, what a disaster. The dough is very sticky and almost impossible to work with. The end result was a horrible. Don't waste your time. It's not worth it.

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I loved these cookies, especially the second day. Like others, I found the dough a nightmare to work with. So unless you're a stickler for tradition save yourself the headache...just drop scoops of dough onto your sheets and press them out with sugared fingers. The taste is the same and the hassle is basically eliminated.

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First batch is in the oven. Dough tastes very good, but these things about kicked my butt. Tough to work with, takes a long time, and after they kept falling apart, I ditched the star shape for a fluted round cutter and garnished the top with almond slices. This will be a fun one to eat, if someone else makes them!

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The taste is pure heaven! Worth sticking it out. Yes the dough is messy and mine turned out as squares..but the end result was worth it.

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I made these last night, had ZERO trouble, and they came out delicious!! True, they are not a simple, easy cookie to make but the recipe says "medium" difficulty, so that was no surprise. Plenty of powdered sugar and patience worked for me. One thing I am a little confused about is the amount to add to the almonds--the recipe amount AND the voice-over amount was the same, though the cook's note said the voice-over was incorrect. I went ahead and upped the powdered sugar from 1/2 cup to 1 cup, and next time I'll probably up it again. The dough got easier to work with each time I re-rolled it, since it picked up more and more sugar. Also, I found a wire-mesh stainer to be the best way to evenly disperse the sugar on the dough and the parchment paper. Hope that helps! I'm definitely making these again!!

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I gave it a 3. People liked this cookie, but this was the most difficult cookie I have ever made. I didn't have the stickiness, I had the opposite experience. Dry day in South Carolina and the amount of meringe was not enough. I had to make more. Then I got it rolled out. I used release foil as well as wax paper--not too bad. BUT painting on the meringue was just a long process as was placing the almond slivers. Make sure you have a star cutter that has wide points because I didn't and some of the cookie would stick at the end despite dredging the cutter in powdered sugar which made rolling more difficult because the mix got dry again.

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For starters, I would double the meringue recipe. I followed the written recipe and the dough was too dry to hold together, so I had to add half the meringue. (I'm puzzled by the "epoxy" comments and think those bakers pulverized their almonds too much. They should still have small chunks of nut. Because I used more in the batter, I ran out halfway through decorating and had to make another batch. Very labor intensive, but very pretty, quite festive, and very tasty!

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Wow...What a mess I had. There sure not worth the work. I've never had such a time making cookies. Won't try these again.