I found a cinnamon star cookie in my German cook book.
3 egg whites
1 cup sugar
1 tsp cinnamon
2-3cups unblanched almonds ground
1 TBS rosewater
Powdered sugar
Preheat oven to 400. Grease baking sheets. In a large bowl beatg egg whites to stiff peaks. Cont to beat and slowly add sugar. Remove 5 TBS of eggwhite/sugar mixture and set aside. Fold cinnamon, 2 cups almonds and rosewater into remaining meringue mixture. Cont adding almonds until mixture keeps sits shape and is firm enough to handle. Lightly sprinkle powdered sugar over work surface. Roll out dough to 1/2 to 3/4 inch thick. Using a star shape cutter cut dough. Place on greased sheets. Spread cookies with a think coating of the reserved meringue mixture. Bake 15-20 minutes or until lightly colored. Remove from sheets to cooling racks. 24 cookies
NOTE:
Becareful not to use too much ground almonds or more than a light coating of powdered sugar on the work surface or bake the cookies at too high of a temperature. Any of these factors can make them hard rather than crisp and melting. If they become hard, store in a tightly sealed container with a lemon or apple wedge.
My step-mom was German and every Christmas she baked cookies like I never saw before. If you want other recipes, let me know and I will pull out her recipes. I loved them all. I must admit though that my favorite is the darn peanut blossom with the hershey kiss in it!!!