These cookies. Oh my, these cookies. These cookies were many, many things:
1) They were delicious – nutty, light, cinnamon-spiced meringue-y goodness in fun shapes!
2) They were easy enough to make once I discovered that we had a coffee grinder, and that it grinds almonds far better than my teeny, weeny $20 food processor.
3) AN ENORMOUS PAIN IN THE YOU-KNOW-WHAT.
Oh. My. God. They stuck to everything!! My hands. The board. The rolling pin. The cookie cutters. The bowl. The parchment paper for heavenssakes. And yes, this is after I threw such a tantrum that Mom coerced me into refrigerating them overnight to make the dough easier to work with. I literally broke a sweat prying these bad boys off of their parchment paper-covered cookie sheet when they emerged from the oven, taunting me in all their stickiness.
“HOW DO I PRY YOU OFF OF HERE!?” I shouted in vain at the browned, puffed gingerbread men on the first cookie sheet.
“We’ll never tellllllll…” they whispered back.
Fortunately, once I bit a few of their heads off in a vengeful rage, they were a lot less chatty.
Did I eff up the recipe? Did I skip a step somewhere? Who the hell knows – I certainly don’t blame Cakespy for my incompetence. What I do know is that if (IF) you can get them off of the cookie sheet, they are delicious. I mean, I can see why they’re famous. I can also see why the more intelligent sector of the population buys them from a freaking bakery. It’s ok friends. One day I’ll learn. One day.