In medium bowl, with mixer at high speed, beat egg whites until soft peaks form.

Beat in 2 cups confectioners sugar, 1/4 cup at a time. Don't scrape sides of bowl. Spoon out ¾ c for frosting. Cover and set aside. 

Into remaining mixture, add almond meal, cinnamon and lemon peel, and ½ c confectioners sugar. Cover, and refrigerate 2 hours. 

Preheat oven to 350. On a waxed surface, well dusted with confectioners sugar, pat out one third of dough. (Keep remaining dough in the refrigerator until ready to use.)

Generously sprinkle confectioners sugar on top of dough. Cover with waxed paper and roll out 1/8 inch thick. Peel off paper, and with well dusted star cutter, cut out cookies. (Dust cookie cutter in powdered sugar.)

With pancake turner or small offset spatula, place stars on cookie sheet. Bake 8 minutes or until lightly browned. With pancake turner, remove cookies to wire racks; cool. Repeat with remaining dough and scraps. Allow to cool completely.

Turn oven down to 325.

Frost cookies with reserved frosting. (This may be done easiest with a piping bag.) Return stars to cookie sheets. Bake 5 minutes or until frosting is set but not browned. Cool. Store tightly covered. Makes 3-4 dozen cookies.