375 F 8 minutes 6-8 dozen cookies
1 c oat flour (see below)
1 1/2 c flour
2 1/2 t BP
1/4 t salt
1/3 c finely ground almonds
1 t cinnamon
1/4 t allspice
1/3 c butter
1 c sugar
1 t vanilla
3 large eggs
……
Cream butter, sugar and vanilla; beat in 2 whole eggs and 1 yolk; save remaining white. Stir in dry ingredients adn almonds. Chill 3 hours or until firm enough to roll thin. Roll 1/4 of dough to 1/16″ thinckness [keep rest of dough refridgerated]. Cut with 2″ star cookie cutter. Place 2″ apart on greased cookie sheet. Beat reserved egg white until frothy, brush over tops of unbaked cookies. Bake 8 minutes. Remove to wire rack and cool completely. Store in airtight container.
**To make oat flour: grind 1 1/4 cups of oats in blender until fine as flour, about 1 minute.
The flavor and texture of these cookies are reminscent of the German holiday cookie called Zimtsterne [cinnamon stars] even though they are made with only egg whites, sugar almonds and cinnamon.
Recipe from Eagle Beacon Recipes 1/26/83. The first time we made these was on a snow day and the kids were needing something to do. After making them, we took some to each of the neighbors. They became a tradition at Christmas.