Yield: 72 servings
|4 ounces||Unsalted butter; cold cut into 8 pieces|
|1 \N||Extra-large egg yolk|
|1 cup||All-purpose flour; PLUS:|
|1 tablespoon||All-purpose flour|
|⅓ cup||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 4½ 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 ¼-inch-wide slices. Place the cookies ½ 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.