Crystallized ginger butter squares

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.

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