2 1/2 c. all-purpose flour
1 c. sugar
1 c. butter, softened
1 1/2 tsp. double-acting baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1 egg
1 egg yolk
2 tbsp. water
1/4 c. chopped candied ginger

About 3 1/2 hours before serving: Into large bowl, measure first 7 ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. With hands, on waxed paper, roll dough into three 6 inch long rolls. Flatten each roll slightly to shape into a rectangular bar. Wrap each roll in waxed paper. Refrigerate dough 2 hours or until firm enough to slice.

To bake: Preheat oven to 350 degrees F. Grease large cookie sheet. In cup with fork, beat egg yolk with water. Slice one roll of dough at a time crosswise into 1/4 inch thick slices. Place slices, 1 inch apart, on cookie sheet. Brush each cookie with some egg yolk mixture and press some candied ginger into top of each cookie. Bake 10 minutes or until lightly browned. With pancake turner, remove cookies to wire racks to cool. Store in tightly covered container to use up within 2 weeks. Makes about 6 dozen.

Dough can be refrigerated up to 1 week before slicing.