Triple Ginger Cookies

Ingredients Cookies: · ½ cup unsalted butter · ½ cup brown sugar · 1 tablespoon freshly grated ginger · 1 egg yolk · 1 teaspoon vanilla extract · 1½ cups all-purpose flour · ⅛ teaspoon salt · ½ cup crystallized ginger, divided Glaze: · 2 cups powdered sugar · 2-4 tablespoons milk · 2 teaspoons ground ginger Cooking Instructions 1. Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add brown sugar. Beat until combined. Add grated ginger. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk and vanilla until combined. 2. Add flour and salt. Beat until combined, scraping down side of bowl occasionally. Add ¼ cup crystallized ginger. Beat until combined. 3. Divide dough in half. Form half into a disc. Between plastic wrap or waxed paper with a rolling pin roll half the dough to a 9-inch-by-¼-inch circle. Transfer circle to cookie sheet. Cut into 8 pie-shaped triangles. Repeat with second piece of dough. 4. Bake 18-20 minutes, or until edges are brown and the rest of the cookie is a lighter brown. Cool 5 minutes and recut along original lines. Cool completely on cooling rack. 5. For Glaze: In a small bowl mix powdered sugar, milk, and ground ginger to combine. Pour over cookies and spread evenly. Decorate each cookie with remaining ¼ cup crystallized ginger. Let cool completely.

Christmas Sugar Cookies

Ingredients · ½ cup unsalted butter · ½ cup sugar · 1 egg yolk · 1 teaspoon vanilla extract · 1½ cups flour · ⅛ teaspoon salt Cooking Instructions 1. Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined. 2. Add flour and salt. Beat until combined, scraping down side of bowl occasionally. 3. Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to ¼-inch thickness. Cut out shapes. Reroll and use scraps until all dough is used. 4. Bake 15 to 20 minutes,depending on the size of the cookies, or until lightly browned. 5. Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely. Decorate as desired. Make-Ahead These cookies can be made through step 3, wrapped well, and refrigerated up to 1 week, or frozen up to 6 months.