Ingredients: 3 egg whites 3 cups confectioners' sugar 3 cups unblanched grated almonds 1 tablespoon lemon juice 1 tablespoon cinnamon 1/4 teaspoon mace Sugar Directions:Beat egg whites until stiff. Beat in the confectioner's sugar, 2 tablespoons at a time; the mix should be stiff and glossy. Reserve 1 cup of mix. Beat almonds, lemon juice, cinnamon and mace into the remaining egg-white mixture and let it stand for 30 minutes to 1 hour. It should dry out and be firm. Sprinkle your counter surface with sugar. Carefully roll out the dough to a thickness of ?- to ?- inches. If dough sticks, sprinkle more sugar on the surface. Cut the dough with star-shaped cookie cutters. Paint each cookie carefully and neatly with the reserved egg-white mix, then place cookies on a buttered and floured baking sheet. Bake in preheated slow oven at 275 degrees F for about 15 minutes or until set. The icing should remain white. |