Recipe - Crystallized Ginger Butter Squares

4 ounce Unsalted butter; cold
cut into 8 pieces
1/3 cup Sugar
1 Extralarge egg yolk
1 cup Allpurpose flour; PLUS:
1 tablespoon Allpurpose flour
1/3 cup Chopped crystallized ginger
(1/4inch 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 One half 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 1inchwide
strips. Cut each strip into 1/4inchwide 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini