¾ cup (1½ sticks) unsalted sweet cream butter, softened

1 cup Billington’s Natural Milled Golden Cane Sugar

2 cage-free eggs

2 ¾ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

In a large bowl, beat the butter and Golden Cane Sugar until fluffy.  Beat in the eggs.  In a medium bowl, combine the remaining ingredients; mix well.  Gradually beat the flour mixture into the butter mixture until well combined.  Form the dough into two balls, cover and chill for about one hour.  Preheat the oven to 350 degrees F.  Remove one dough ball at a time from the refrigerator.  On a lightly floured surface, use a rolling pin to roll the dough to a ¼-inch thickness.  Using your favorite cookie cutters or a knife, cut dough into shapes and place carefully on un-greased baking sheets.  Using a straw, make a hole near the top of each cookie (for threading with ribbon later).  Sprinkle the cookies with Demerara Sugar and bake for 10-12 minutes until the edges are golden.  Remove to wire racks to cool completely.

Yield:  About 2 dozen cookies

Note:  Remember you can make the cookies really festive and unique by decorating with miniature candies or cookie sprinkles before baking.