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Crystallized Ginger
Butter Squares

From the book China Moon Cookbook by Barbara Tropp

Prep Time

15 minutes

Culinate editor’s note: I first tasted these cookies as part of the “Fabulous Cookies of Good Fortune” plate at the late China Moon bistro in San Francisco. Since then, I have made them many times, and they are always well received: terrific in the afternoon with a cup of tea, delicious in the evening with a glass of dessert wine.

I add ¼ teaspoon salt and vary the size and shape of the cookies, molding the dough into square or round logs, then cutting the (chilled) dough into ¼-inch-thick squares or circles. Though the recipe in the book says that it will yield six dozen cookies, I have never (even when I’ve doubled the recipe) come close to that.

Introduction

A very elegant and simple cookie, this is the perfect choice to accompany that cup of fragrant tea. Spiced with ginger and orange zest, it is also a happy match for all of our other cookies.
Be sure to give the orange a good soapy scrub and an equally good rinse before grating. It will taste zestier and brighter for the bath.

Ingredients

	4	oz. (1 stick) cold unsalted butter, cut into 8 pieces
	⅓	cup sugar
	1	extra-large egg yolk
	1	cup plus 1 Tbsp. all-purpose flour
	⅓	cup (2 ounces) chopped crystallized ginger (¼-inch bits)
	1	tsp. finely grated orange zest

Steps

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, cut 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.

This content is from the book China Moon Cookbook by Barbara Tropp.

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