Zimtsterne, or cinnamon stars, are a traditional German cookie. In fact, most places consider it one of the most iconic German and Austrian Christmas cookies. Any recipe that I have seen usually coats these delicious cookies with a simple meringue which hardens. You could replace it with a simple icing that can be made with powdered sugar, light corn syrup and a touch of milk.
2 cups grated hazel nuts
3 egg whites
¾ tsp. cinnamon
1 cup confectioners’ sugar
A little vanilla extract (optional)
Beat egg whites stiff and slowly add the sugar; meringue must be very stiff. Set aside half cup for decorating. Fold hazel nuts and spices into mixture and roll out on board (sprinkled well with confectioners’ sugar), until 3/8” thick. Cut out star shaped cookies, drop some meringue on each cookie, drawing well out into points of star. Bake on lightly greased cookie sheet for about 20 minutes at 325 degrees. Stars should feel somewhat soft when removed. Store in airtight container after cooling.
Above cookie is a favorite all over Germany at Christmas time.