Cinnamon Star Cutouts Food

CINNAMON STARS

Steps:

• Stir together the almonds, cinnamon, and lemon zest until combined.
• Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
• Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
• Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
• To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
• Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

NON-EDIBLE CINNAMON ORNAMENTS

Steps:

• In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
• Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
• Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

EASY CINNAMON STARS

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.

CINNAMON STAR CUTOUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-18 minutes or until edges are firm and bottoms of cookies are lightly browned. Remove to wire racks to cool.

CINNAMON STARS

Steps:

• In a large bowl, combine the almonds and cinnamon. Beat the egg whites until soft peaks form. Gradually add powdered sugar while beating until egg whites become thick and glossy. Gently fold egg whites into almond mixture.
• Lightly dust a board with powdered sugar and roll egg white dough to 1/4 inch thickness. Use a cutter dusted with powdered sugar to cut out stars. Using a spatula, carefully lift stars onto baking sheets lined with parchment paper.
• Preheat an oven to 300 degrees F. Bake cookies for 12 to 15 minutes, or until set through, remove from oven and brush with glaze. Continue baking for 5 more minutes. Transfer to cooling racks to cool.

CINNAMON SUGAR CUTOUTS

Steps:

• In a large bowl, whisk together flour, baking poweder, salt and cinnamon.
• In another large bowl, with an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
• With mixer on low speed, gradually add flour mixture; beat just until combined.
• Divide dough in half; form into two 3/4 inch thick disks. Wrap each in plastic. Refrigerate at least 1 hour.
• Preheat oven to 325°F
• Place one disk between two sheets of lightly floured parchment paper; roll out to an 1/8 inch thickness, lightly dusting dough with flour as needed.
• Cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
• Transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk.
• Bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
• Cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
• Cookies can be stored in an airtight container at room temperature up to one week.

CINNAMON STAR BREAD FROM KAF

Steps:

• To make the dough: Combine all of the dough ingredients and mix and knead - by hand, mixer, or bread machine - to make a soft, smooth dough.
• Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.
• Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
• On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.
• Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process - egg, cinnamon sugar, dough circle - leaving the top circle bare.
• Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
• Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
• Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
• Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
• While the star is rising, preheat the oven to 400°F.
• Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
• Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
• Yield: one star loaf, about 8 to 12 servings.