Lemon-Glazed Candied-Ginger Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• salt
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup candied ginger, finely chopped
• 1 large egg
• 2 tablespoons vanilla
• 4 cups confectioners' sugar
• 2 tablespoons lemon zest, finely grated
• 2 teaspoons fresh lemon juice
• 2 tablespoons honey
• 1/3 cup water

1. Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
2. Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
3. Preheat oven to 350u0b0F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
4. Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
5. Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.

flour, baking powder, salt, unsalted butter, light brown sugar, candied ginger, egg, vanilla, sugar, lemon zest, lemon juice, honey, water

Taken from www.food.com/recipe/lemon-glazed-candied-ginger-cookies-341899 (may not work)