Danishes are one of those ultra impressive pastries that will have your guests rushing the brunch buffet table, and licking their fingers for more. So, when I was set with the task of bringing the starring (sweet) attraction to a family brunch over the holidays, I though I’d try my hand at a simplified version of this elaborate treat.

While sucked into the irresistible black hole that is the baking supply aisle at Michael’s craft store, I was mesmerized by the seemingly endless assortment of sprinkles, gel food colorings, pastry tips, cake molds, cookie cutters and cupcake cups. Thankfully, I periodically managed to snap myself out of the desire to purchase any and all of these oh-so-tempting baking accessories, decorations and tools.

Alright, we are now full-swing into a somewhat manic phase of holiday baking. And no plate of Christmas treats would be complete without gingerbread cookies. I was thinking outside the gingerbread “man” cookie cutter… I have instead been inspired by my recent immigration to the twitterverse and opted for “gingerbread tweets” in the shape of twittering birds (and other shapes, too).  This gingerbread cookie recipe is a spicy variation with the standard ground ginger, cinnamon, nutmeg and cloves, and adds a little extra edge with a subtle dash of piquant cayenne pepper.