Cinnamon Stars 1 LB powdered sugar ½ lb almonds, ground ½ lb English Walnuts ground 6 egg whites 1 T cinnamon ½ Tsp baking powder Beat eggs whites with sugar, adding sugar a little at a time. Beat for 15 minutes. Reserve ½ cup the this egg white/sugar mixture. Add nutmeats, cinnamon and baking powder. Chill overnight. Remove a small portion of dough and place on a heavily floured surface. Working quickly, press with floured hands about ½ inch thick or so. Cut with a sharp, floured star shaped cutter. Place on cookie sheet. (We use baking parchment covered cookie sheets) Spread a little dab of the reserved white/sugar mixture for frosting. I use the back of a spoon, put a dollop in the center and drag it out to the edges a little. Bake at 300 degrees for 15 to 18 minutes. Carefully remove from sheets. Cool. Store in airtight container. The thicker the cookie, the less chance there is of breaking a point off when you remove them from the pan. Top of the cookie, including the frosting will be lightly browned and crackled. (Of course if you break the points off, you can immediately eat the points and the broken cookies) By keeping the unused dough in the refrigerator while you work, it stays cold and does not get as soft and sticky. Karen JENTER Michigan USA