Glazed Lemon And Crystallized Ginger Cookies

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From cook's illustrated. I'm planning to make these for this year's xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (time includes chilling time)

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Steps

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Heat oven to 375.

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Mix sugar , crystallized ginger and lemon zest and process about 30 seconds in food processor.

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Add flour , salt and baking powder and pulse until combined.

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Add butter in chunks and pulse until mixture resembles fine cornmeal.

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In small bowl beat lemon juice , egg yolk and vanilla with fork.

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Add slowly to ingredients in running food processor.

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Continue running until mixture forms a ball.

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Turn onto counter and knead briefly to even out dough.

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Shape into 2 inch diameter log , wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.

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Slice into 3 / 8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.

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Cool 5 minutes on baking sheet , then completely on cooling rack before glazing.

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Make glaze by whisking cream cheese and lemon juice until smooth , then whisking in sugar.

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Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and.

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Ingredients

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granulated sugar, crystallized ginger, lemon zest, lemon juice, unbleached all-purpose flour, table salt, baking powder, unsalted butter, egg yolk, vanilla extract, cream cheese', confectioners' sugar"]"