Cinnamon Star Cookies

 This is a German cookie recipe.   It's so good.  It's also gluten and dairy free.

CINNAMON STAR COOKIE

(makes 2 dozen)

Ingredients:

*2 cups almond flour (I make my own)

*1 cup powdered sugar

*2 large egg whites

*4 teaspoons ground cinnamon

*1/2 lemon

Directions:

~In a large mixing bowl, mix almond flour, and cinnamon until well mixed.

~Add egg whites to a clean bowl and white until they are until they are semi-stiff.

~Gradually whisk in powdered sugar 1/3 cup at a time.

~Set aside about 1/3 cup of mixture for later use.

~Add the egg white mixture into the almond mixture and zest from half a lemon.

~Squeeze the juice from the half of lemon.

~Stir util it comes together.

~Cover with plastic wrap and refrigerate for at least 1 hour (I do it overnight).

~Preheat oven to 265 degrees.

~Sprinkle a little granulated sugar on a clean surface.

~Roll out dough to about 1/2-inch thick.

~Cut out cookies with a star shape cookie cutter (mine is about 2-inches).

~Line a cookie sheet with parchment paper or a silacone liner.

~Place cookies on cookie sheet.

~Spread remaining egg white mixture over top of each cookie.

~Bake for 15 minutes.

~Remove cookies and allow to cool on a cooling rack.

Peppermint Patties

 One of my favorite candies.   I freeze mine, to keep them fresh longer.  I actually love them frozen.

PEPPERMINT PATTIES

(makes 70)

Ingredients:

*1 cup sweetened condensed

*1 teaspoon peppermint extract

*5 - 5 1/2 cups powdered sugar

*1 ( ounce) bag semisweet chocolate chips

*1 teaspoon shortening (I use crisco)

Directions:

~In a large mixing bowl, mix sweetened condensed milk and peppermint extract for about 20-30 seconds.

~Mix in powered sugar until dough becomes stiff and isn't sticky.

~Dust counter top (or parchment paper) heavily with powdered sugar.

~Place dough on top of powdered sugar and dust the top of the dough with powdered sugar.

~Roll dough out into 1/4 inch thick (dust rolling pin with powdered sugar).

~Using a 1 1/2 inch circle cookie cutter, cut out circles.

~Place cut dough onto a parchment lined cookie sheet.

~Freeze for at 1-24 hours.

~In a double boiler (or microwave) melt chocolate chips and shortening, stirring often.

~Dip frozen dough into melted chocolate, shaking off any excess chocolate (I use a fork to do this). I only take out a few out of the freezer at a time to do this.

~Place back on parchment lined cookie sheet and return to freezer.

~Ready to eat in about 30 minutes.