These ginger shortbread are made with demerara sugar and grated fresh ginger. Even though they have a fair amount of ginger in them, their flavour is quite delicate. They are wonderful on their own; they are are fantastic with mincemeat.
After refrigerating, roll the dough out between two pieces of wax paper (I discovered after taking the photos that plastic wrap works better when the dough starts to warm up). Punch out shapes with cookie cutters.
I like to make tiny cookies so that people don't feel as guilty about taking one (or two).
The cookies are mostly in star shapes but there are a few trees and doves as well.
In 2012, I got tired of punching out small stars so cut larger stars and punched more stars to make them hollow. The tiny stars are perfect for people who want to taste the cookies but don't have much more room.
Cheese cookies are a little easier to make (the dough just needs to be rolled, refrigerated til firm and sliced) and can be baked on the same day. (Please take a look at more photos of cheese cookies.)
Serve the cookies on separate plates so that they don't take on the flavours of other goodies.