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Lemon Glazed Stars
Makes 6 dozen cookies
1 cup (2
sticks) butter, cut into Tbs.
3/4 cup sugar
1 Tbs. finely grated lemon peel
1 1/2 tsp. cinnamon
1/4 tsp. salt
2 egg yolks
1 1/3 cups finely ground almonds
1 1/3 cups finely ground walnuts
2 cups flour
2 cups sifted powdered sugar
1/4 cup fresh lemon juice
Cream butter,
sugar, lemon peel, cinnamon and salt in large bowl of electric
mixer until light and fluffy. Beat in yolks. Mix in almonds and
walnuts, then stir in flour. Shape dough into flat round. Wrap in
foil. Refrigerate until firm enough to roll, 2 to 3 hours.
Lightly grease baking sheets. Divide dough into 4 pieces; return
3 to refrigerator to prevent drying. Roll remainder out on
generously floured pastry cloth or between 2 sheets of waxed
paper to thickness of 3/16 inch. Cut out cookies using floured 2
1/2 to 3 inch star cutter. Arrange on prepared sheets, spacing
about 1 inch apart. Repeat with remaining dough. gather scraps
and refrigerate 30 minutes. Reroll and cut additional stars.
Position rack in center of oven and preheat to 375 degrees. bake
cookies until lightly browned, about 8 minutes. Remove from
sheets with spatula and let cool on racks.
Beat powdered sugar into lemon juice in bowl until smooth. Dip
tops of cookies into glaze. Turn cookies upright, letting excess
glaze drip back into bowl. Let cookies dry 1 hour. Store in foil
or waxed paper-lined air tight container in cool dry place.