The other night, I was in Country New South Wales, on a property in the middle of nowhere. After the moon had set, the sky exploded with stars. I stood under that massive sky and picked out Orion, who’s upside down to me, the Pleiades (aka the Seven Sisters,) Betelgeuse, thought about Michael Keaton, and a found bunch of other constellations you barely see, thanks to ‘light pollution.”
Once I got over my Holy Crap amazement and feeling like a mighty insignificant less-than-a-speck in the universe, I got to wondering how the star got the shape we’re all familiar with– the five-pointed angled thing. Of course, then I started to think about Christmas, the Three Wise Men, the star they followed, and cookies. Then I thought about coffee. Then I thought about these.
How did cinnamon get to be a “Christmas” flavour? Anyone know the answer?
Oven to 375F/190C
- 3 Tbsp butter 1 ½ cups white sugar
- 2 eggs 1 egg yolk (keep egg white for brushing cookie tops)
- 1 tsp lemon juice 2 1/3 cups flour
- 1 ½ tsp baking powder 1 ¼ tsp ground cinnamon
- ¼ tsp salt ¼ tsp ground nutmeg*
- ½ cup walnuts, chopped fine.
Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy. Combine flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture; stir in the chopped nuts.
On a lightly floured board roll dough, a third at a time, to 1 ¼ inch thick. Cut with a 1 inch star shaped cookie cutter.
Place cookies on lightly greased baking sheets.
Brush cookie tops with egg white, beaten until frothy.
Bake 6 – 8 minutes.
* I sometimes use allspice instead of nutmeg. I also sprinkle the cookie tops with cinnamon sugar
Serve with a Sumatran coffee or other dark roast. YUM.