4 oz Unsalted butter; cold
- cut into 8 pieces
1/3 c  Sugar
1    Extra-large egg yolk
1 c  All-purpose flour; PLUS:
1 tb All-purpose flour
1/3 c  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 4 1/2 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 1/4-inch-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 the edges are
lightly golden, 10 to 12 minutes. Cool on the baking sheets set on wire
racks.