At church choir practice today, everyone was gushing over these gingerbread cookies someone had brought. I had been fasting and just did not want to know how good they were.
When I got home, I decided to one-up those cookies–at least in the eyes of my four-year-old. We didn’t just make boring, round gingerbread cookies–we made gingerbread men! (and women.)
I found a terrific recipe that uses almond flour instead of wheat flour, and date sugar instead of cane sugar. You know, I think these might even possibly be better than regular gingerbread cutter cookies. I was very happy that they really did turn out as cutter cookies should–firm, but moist, and not expanding while baking.
I used almond slivers, sliced raisins and ends cut off of walnuts (for the eyes) to decorate. I was surprised how cute they turned out.