GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES

Steps:

• Heat oven to 375.
• Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
• Add flour, salt and baking powder and pulse until combined.
• Add butter in chunks and pulse until mixture resembles fine cornmeal.
• In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
• Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
• 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.
• Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
• Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.