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Home Dish Halloween Ghost Spice Cookies (Zimtsterne Recipe) 👻

Halloween Ghost Spice Cookies (Zimtsterne Recipe) 👻

Name: How to cook Halloween Ghost Spice Cookies (Zimtsterne Recipe) 👻 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes ~19 three inch cookies
Cuisine: Us

Introduce

Chef :

Chris Gan

Halloween Ghost Spice Cookies (Zimtsterne Recipe) 👻

Zimtsterne (“cinnamon star” in German) is a dense, gluten-free, cinnamon and spice cookie that is traditionally made for the Christmas season. I didn’t want to wait until Christmas to make these, so I made Halloween ghosts! The crisp, white meringue icing works perfectly for these cute little ghost treats! I’m definitely adding these to my Christmas cookie list, and will make them in the traditional star shape. They are slightly chewy with a wonderful blend of warm spices. Plus, they’re a great option for one of my friends who can’t eat dairy or gluten! 🎃Happy Halloween!! 🎃

Ingredient

Food ration :

Makes ~19 three inch cookies

Cooking time :

15 to 20 minutes

large egg whites, at room temperature

1/2 teaspoon

fresh lemon juice (from about half a lemon)

Pinch

salt

and 2/3 cups (200 g) powdered sugar

1 teaspoon

vanilla extract

and 2/3 cups (256 g) superfine almond flour

2 teaspoons (4 g)

cinnamon

1 teaspoon (2 g)

gingerbread spice (Recipe is below)

1 Tablespoon (6 g)

ground ginger

and 1/4 teaspoons (2.5 g) ground nutmeg

1/2 teaspoon (1 g)

ground cloves

1/2 teaspoon (1 g)

ground allspice

large egg white, at room temperature

1/2 cup

plus 1/3 cup (100 g) powdered sugar

Cooking instructions

* Step 1

Assemble the ingredients and allow the egg whites to come to room temperature.

* Step 2

Beat egg whites with a hand-held mixer at low speed for 15 seconds. Gradually increase speed to high and beat until foamy.

* Step 3

Add lemon juice plus a pinch of salt. Beat until opaque (about 1 minute).

* Step 4

Gradually add powdered sugar and beat on high speed for 2 minutes. The meringue mixture will be thick and glossy.

* Step 5

Transfer 2 Tablespoons of the meringue to a small container. Cover and refrigerate for later. This will be for the icing.

* Step 6

Beat a teaspoon of vanilla into the remaining meringue.

* Step 7

Add the dry ingredients to the meringue, and beat on low speed until they are incorporated.

* Step 8

Dust your work surface with powdered sugar, then fold and knead the dough for a few minutes. You can add up to 3 more Tablespoons of almond flour if you think your dough is too wet. When you’re done, the dough should be sticky, but not wet and gooey!

* Step 9

Divide the dough in half, and pat each half into a circle that is approximately 1/4 inch (~6 mm) thick. Wrap in plastic wrap and refrigerate for at least 3 hours, or up to overnight.

* Step 10

Before you start rolling the cookie dough, I recommend making additional icing since the 2 Tablespoons reserved earlier is nowhere near enough to cover all the cookies.

* Step 11

Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.

* Step 12

Work with one circle of dough at a time, keeping the other one chilled. Ensure that the dough is evenly 1/4” thick. (If needed, roll the dough between two sheets of parchment paper to achieve the desired thickness.) Cut out as many cookies as you can, then re-roll the scraps to make more cookies.

* Step 13

Put about two teaspoons of icing on each cookie, and spread it smooth with an offset spatula. Place the iced cookies onto the prepared sheets. The cookies will not spread while baking, so they can be placed fairly close together.

* Step 14

Bake the cookies for 15 to 20 minutes. The sides of the cookies should firm up, but the meringue icing should remain white. Try not to let the icing brown! (My cookies browned ever so slightly and I removed them from the oven after 16 minutes of baking).