Crystallized Ginger Butter Squares

Ingredients

• 1 stick cold unsalted butter, cut into 8 pieces
• 1/3 cup sugar
• 1 extra large egg yolk
• 1 cup + 1 tbsp. AP flour
• 1/3 cup crystallized ginger, chopped
• 1 teaspoon orange zest, finely grated

Method

• Cream butter and sugar until smooth, 3-4 minutes.
• Add the egg yolk and mix until blended. Add the flour, ginger, zest and mix until combined about 2 minutes
• Gather the dough together and place on a piece of plastic wrap. Shape and mold into a 4 x 4 1/2" block dough. Wrap tightly in plastic wrap. Refrigerate until firm for about 2 hours.
• Preheat oven to 350F. Move a rack to the top third of the oven. Line large baking sheets with parchment paper.
• Using a sharp knife, cut the block of dough into four 1" wide strips. Cut each strip into 1/4" 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 edges are lightly golden, 10-12 minutes. Cool baking sheets on wire racks.

Notes

• Yield:
• "6 dozen"SOURCE: Adapted from Martin Yan