tag:blogger.com,1999:blog-8832004278585312011.post6016869732752916438..comments2024-02-20T17:28:16.014-08:00Comments on Cooking Weekends: ZimtsterneGerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8832004278585312011.post-71419128516742256132017-01-06T12:20:32.973-08:002017-01-06T12:20:32.973-08:00Marilyn, I have never thought to try this kind of ...Marilyn, I have never thought to try this kind of frosting on a regular type of cookie. You've inspired me to give that a try! Thanks!Gerlinde in Washingtonhttps://www.blogger.com/profile/13618338767725675893noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-19228654264820609952016-12-13T14:20:26.948-08:002016-12-13T14:20:26.948-08:00I used the egg white frosting over shortbread cook...I used the egg white frosting over shortbread cookie press Christmas trees to look like snow on the trees, and added sprinkles red and green before baking. On some I left the sprinkles off and drizzled them with zigzags close together made of some green food coloring in a simple confectioner's sugar glaze, after they were baked and chilled. The were more chewy under the meringue and gave the shortbread an interesting softness. I love using the meringue frosting and will try it on any of my cut-out cookies this year, though I will use less confectioner's sugar and more flavoring, I am thinking lemon or maybe coconut rum on dark chocolate shortbreads.Marilyn Basel, Cookbooks & Poetryhttps://www.blogger.com/profile/12463661053887166878noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-72850288485112220932011-12-29T15:07:47.730-08:002011-12-29T15:07:47.730-08:00Tobias, thanks very much for your advice. I know I...Tobias, thanks very much for your advice. I know I will be making these cookies again and I will definitely try adding the sugar right away!<br /><br />Placing the dough into the freezer seemed to make it less sticky. I was able to roll it out and cut out the stars with no issues.Gerlinde in Washingtonhttps://www.blogger.com/profile/13618338767725675893noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-69630864007668394942011-12-29T14:30:57.983-08:002011-12-29T14:30:57.983-08:00Hi Gerlinde!
They may not look like the store-bou...Hi Gerlinde!<br /><br />They may not look like the store-bought kind but I find the airy meringue frosting quite intriguing! I can imagine it being a nice contrast to the gooey texture of the cookies.<br /><br />And yes, making Zimtsterne is quite a sticky business. Yet, I don't see how putting the dough in the freezer could affect the outcome, really. I have no clue how the frosting got to rise that much, especially because the preparation is pretty close to the way I did it except that I don't beat the eggwhites frothy at all but add the icing sugar right away. Maybe that is worth giving a try? :)<br /><br />Cheers und Beste Grüße,<br /><br />TobiasT and Tea Cakehttps://www.blogger.com/profile/15085158953833058084noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-24517904154188745692011-12-17T15:44:52.086-08:002011-12-17T15:44:52.086-08:00Stef, thanks for all of your tips.. that helps me ...Stef, thanks for all of your tips.. that helps me a lot! <br /><br />I will definitely try drying them out overnight the next time I make them, if anything that might prevent the glaze from expanding so much. My cookies looked very dry.. but they were crispy on the outside and chewy on the inside which I liked.Gerlinde in Washingtonhttps://www.blogger.com/profile/13618338767725675893noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-36660017903993099182011-12-17T11:14:07.219-08:002011-12-17T11:14:07.219-08:00Hi Gerlinde,
I really do love it, that you are mak...Hi Gerlinde,<br />I really do love it, that you are making Zimtsterne over in US. I thought about whyyours have turned out not the way they are supposed to be. Your recipe is pretty much the same as mine, so I can only guess, whyt the reason is. There are a few differences, I don't use icing sugar to sprinkle parchment and dough - rather more ground almonds. Then, I don't think it is good to put the dough in the freezer, it is meant to be sticky and you pat it down rather than rolling it out. I add the meringue mixture (I also never heard of adding Rum) before I cut out the stars. It's a bit of a mess, but it works out well, since all the stars are covered evenly. And I think, here comes the major difference. I let mine dry either over night or at 50 °C for 1/2- 1 h in the oven, then bake no longer than 7 or 8 mins at 160 °C. They are supposed to be a bit gooey :-) Maybe that helps a bit, but I am sure yours are just as delicious, they sure look like it! Love your blog, have a fantastic weekend, Stef xxStefhttp://stefsrecipehotspot.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-85280692696257043492011-12-12T09:00:10.815-08:002011-12-12T09:00:10.815-08:00Thanks! These turned out much lighter than the one...Thanks! These turned out much lighter than the ones I have bought in the past.. they don't look as elegant, but they are delicious. :)Gerlinde in Washingtonhttps://www.blogger.com/profile/13618338767725675893noreply@blogger.comtag:blogger.com,1999:blog-8832004278585312011.post-36184285829093690162011-12-11T17:22:00.249-08:002011-12-11T17:22:00.249-08:00I don't know why I've never heard of these...I don't know why I've never heard of these cookies, I grew up with German grandparents. These look great.Sue/the view from great islandhttps://www.blogger.com/profile/07366703419148959445noreply@blogger.com