Yield: 72 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Unsalted butter; cold cut into 8 pieces |
| ⅓ cup | Sugar |
| 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.