Instructions: 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.

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