These snapping-crisp cookies are an elegant accompaniment to tea or coffee.

1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, softened
1 tablespoon lemon zest
2 tablespoons lemon juice
1/8 teaspoon lemon oil or 1/2 teaspoon lemon extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon ground ginger
1 cup (7 ounces) sugar
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 1/2 ounces) chopped crystallized ginger
1/2 cup (5 1/2 ounces) light corn syrup

Beat together the soft butter, lemon zest, lemon juice, lemon oil or extract, baking soda, baking powder, salt, ginger, and sugar for 5 minutes, until fluffy. Add the flour, crystallized ginger, and corn syrup, mixing until well blended. If the mixture seems dry, add 1 tablespoon water.

Divide the dough in half. Form each portion into a 10-inch log, wrap in parchment paper or plastic wrap, and freeze for several hours.

Preheat the oven to 375°F. Line baking sheets with parchment paper (for easiest clean up), or use ungreased baking sheets.

Slice the log into 1/4-inch disks. Place on the prepared pans, and flatten into thin cookies with a glass dipped in flour. (If the glass sticks to the dough, wrap it in plastic wrap.)

Bake the cookies for 10 to 12 minutes, until they're light golden brown. The cookies will puff slightly and then collapse while baking. Cool cookies on the pans for 1 minute, then transfer to racks to cool completely. Cookies keep in airtight containers at room temperature 1 week. Freeze for longer storage. Yield: about 10 dozen thin 2-inch cookies.