crystallized ginger and cheddar shortbread

1 cup butter, cut in small pieces
2 cups flour
3/4 teaspoon salt
3/4 cup brown sugar
3/4 cup crystallized ginger, chopped
1 cup cheddar cheese, grated

Mix flour and salt. Cut in butter until the mixture has the texture of small pebbles. Add brown sugar, ginger, and cheddar and mix the dough until it holds together. Roll out to about 1/3 of an inch thickness and cut with a 2 inch biscuit cutter. Reshape left over dough without working it too much and keep cutting cookies. Place on a baking sheet and cook at 325 for about 20 minutes, or until the edges begin to brown a bit. Let cool for ten minutes on the sheet and then move to a cooling rack.

Peace,
Milton