I made these yesterday (what else are you expected to do in a snow storm?!) and they are FANTASTIC. We went through the whole process of making the syrup (and since I don't have a candy thermometer, we just waited until it looked like it had reduced by about half - which made an excellently gingery syrup) and used the crystalized ginger too. I love that they're not hard (a good number of gingerbread recipes i've tried tend to get pretty stiff once they've cooled). Anywho, my boyfriend (who manned the mixer the whole time!) think they're excellent and are hoping that we get snowed in again so we'll have the opportunity to make more of these. So tasty, aren't they, Erin? Glad you guys made good use of the storm yesterday - it's headed for us today, and I[m making molasses cookies, pizzelle, and biscotti - plain vanilla, and cranberry-pistachio. Happy holidays!

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