Crystallized Ginger Butter Squares
- cut into 8 pieces
Extra-large egg yolk
Chopped crystallized ginger
- (1/4-inch bits)
In the bowl of an electric mixer, cream the butter and sugar on
medium speed until smooth, 3 to 4 minutes. Add the egg yolk and mix
until blended. Add the flour, ginger, and orange zest, and mix until
combined, about 2 minutes.
Gather the dough together and place on a large piece of plastic
wrap. Shape and mold into a 4- by 4 1/2 inch block, 1 inch thick. Use
the plastic wrap to help shape the sticky dough. Wrap tightly in
plastic wrap. Refrigerate until firm, about 2 hours.
Preheat the oven to 350 degrees. Move a rack to the top third of
the oven. Line large baking sheets with parchment paper.
Using a sharp knife, but the block of dough into four 1-inch-wide
strips. Cut each strip into 1/4-inch-wide slices. Place the cookies
1/2 inch apart on the prepared baking sheets.
One sheet at a time, bake until the cookies are firm and the edges
are lightly golden, 10 to 12 minutes. Cool on the baking sheets set
on wire racks.