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Zimsterne (D/P)
Source: "A Lexicon of Jewish Cooking," by Patti Shostek
Yield: about 4 dozen cookies

4 tbsp. butter or margarine (1/4 stick)
1 cup sugar
3 eggs
1/2 cup honey
5 cups flour, sifted
3/4 tsp. baking soda
1-1/8 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground mace or nutmeg
1 egg yolk plus food coloring

Using an electric mixer, cream butter and sugar. Add eggs and beat at medium speed until mixture is well blended. Add honey.

At low speed, add 4 cups of flour, a cup at a time, beating well until mixture is thick and flour has been completely absorbed. Add last cup of flour, and spices, by hand. Refrigerate dough for 2 hours.

Preheat oven to 300°F.

Roll out dough on floured board or cloth. Cut into star shapes. Make glaze with beaten egg yolk to which a few drops of food coloring have been added.

Line a greased baking sheet with waxed paper. Place cookies on baking sheet; brush or smear a little of the glaze over the tops. Bake for 15 minutes. Remove cookies from wax paper while they are still warm.

Poster's Notes:
I discovered this little gem in Patti Shosteck's A LEXICON OF JEWISH COOKING (more lovely things from my local library...) I haven't made them yet but they sound so yummy! According to the book they are served at Havdalah and also to break the Yom Kippur fast. (She says this was in middle and eastern Europe "several centuries ago." Which makes me wonder how the recipe includes an electric mixer!)

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A