Preparation

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。在三个大型饼干床单上排成一板，并用羊皮纸或不粘烤衬里。
• In a large bowl, combine the butter, 3/4 cup of the sugar, the grated ginger, lemon zest, and salt. Using an electric mixer set on medium speed, beat the mixture until well blended and light, 2 to 3 min. Scrape the bowl. Add the egg yolks and vanilla; continue mixing until well blended, 30 to 60 seconds. Add the flour and mix on low speed until the dough is blended and just comes together.
• 将面团的汤匙塑造成1英寸的球（我使用一个小的冰淇淋勺），并将球放在准备好的饼干片上1-1/2英寸。在一个小的浅盘中，将结晶的生姜和剩余的2汤匙混合。将糖磨碎直至混合。
• 用手手掌，将其压在一个面团球上，直到1/4英寸厚，直径约2英寸。重复剩下的面团球。用蛋清刷饼干的顶部，然后将它们撒上姜汁糖混合物。用金属测量杯的底部轻轻按下饼干，以帮助顶部粘附。
• Bake one sheet at a time until the cookies are light brown on the bottoms and around the edges, about 11 min. on dark cookie sheets, or about 13 min. on silver-toned sheets. Set the sheet on a rack to cool for 5 min. and then transfer the cookies to the rack to cool completely. When cool, store in airtight containers.
• 生姜风味会随着时间的推移而增强，使这些饼干出色的候选者长期保持。当存放在密封的容器中时，饼干仍然令人印象深刻，可在烘烤后长达五天内美味。包装好，饼干将在冰箱中保存数周。