No big elaborate story here. Just buttery cookies with ginger instead of the usual vanilla or almond. Another cookie recipe from Nigella Christmas. Nigella's ginger stars had edible gold glitter on them. I didn't have that, nor did I want to go on what was sure to be a wild goose chase to find it. So I just used gold sugar. Simple as that.
This recipe makes about 30 cookies
6 tbls. soft butter
1/2 cup super fine sugar (I used regular granulated sugar and they turned out fine)
1 large egg
1 tsp. ground ginger
1 1/3 cups all purpose flour (plus more for dusting)
1/2 tsp. baking powder
1/2 tsp. fine salt
gold decorating sugar
Cream the butter and the sugar until light and fluffy. Beat in the egg, ginger, flour, salt and baking powder. Continue mixing until it forms a soft dough.
Form the dough into two disks, wrap in plastic wrap and let rest in the refrigerator for 20 - 30 minutes.
Preheat the oven to 350 and line two cookie sheets with parchment paper.
Roll out the dough, from one disk, on a floured surface to about 1/4 inch thick. Cut into stars, dip the cookie cutter into flour if it starts to stick, place cookies on lined cookie sheet. Re-roll dough and cut out more cookies, until there isn't much dough left. Save the scraps to mix in with the scraps from the second disk. Roll, re-roll and cut cookies until there isn't any dough left.
If you have more cookies than space on the cookie sheets just save them on a piece of parchment paper and when the fist batch is out of the oven let the cookie sheet cool slightly then reuse the parchment paper and bake the rest of your cookies.
Sprinkle the cookies with gold decorating sugar. Bake for 8 - 12 minutes. Cookies will still be pale in the center but slightly golden around the edges. Transfer to a wire rack to cool.
These are great with a cup of tea!