Attempted Version of Cinnamon Sugar Cookies Recipe

Looking for an easy attempted version of cinnamon sugar cookies recipe? Learn how to make attempted version of cinnamon sugar cookies using healthy ingredients.


Submitted by hbomb

Makes 19 servings



make sure you have soft peaks on the eggs before adding any powdered sugar (this is the revised version from 3 eggs and 2 1/4 cup sugar)

Recipe Ingredients for attempted version of cinnamon sugar cookies

1 3/4 cup sugar, powdered
11 oz. sliced almonds, with skin (about 3.5 cups)
1 1/4 tsp. ground cinnamon
2 large egg whites, room temperature
2 tsp lemon juice
1 tbs sugar, powdered

Recipe Directions for attempted version of cinnamon sugar cookies

  1. Sift the confectioners' sugar.

  2. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds, and the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.

  3. Whip the egg whites in a large bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute.

  4. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy, and somewhat stiff, about 2 minutes. ●Set aside 2/3 cup of this meringue.

  5. Fold ground almond mixture and lemon into meringue to make stiff dough.

  6. ●Preheat the oven to 250℉.

  7. Line 2 baking sheets with parchment paper or silicone baking mats.

  8. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar.

  9. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, then lay another sheet of paper on top.

  10. Roll the dough between the papers with a rolling pin until it is about 1/4-inch thick.

  11. Flip the dough over and gently peel off a sheet of the paper.

  12. **For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.

  13. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.)

  14. Use a small spoon to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides.

  15. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.

  16. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes.

  17. ●Turn off the oven and open the oven door to release heat and dry cookies in oven for 10 more minutes.

  18. Store baked cookies in an airtight container for up to 10 days.

Categories

Dessert, FrenchGerman, Christmas, Bake, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 32.0g
Amount Per Serving
Calories
141
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
6mg
0%
Potassium
123mg
4%
Total Carbohydrates
15.1g
5%
Dietary Fiber
2.0g
8%
Sugars
11.9g
Protein
3.8g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  •   Bad points
  • Very high in sugar
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