Glazed Lemon and Crystallized Ginger Cookies

From Cook's Illustrated. I'm planning to make these for this year's Xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (Time includes chilling time)

• Ready In: 1 hr 30 mins
• Yields: 30 cookies

Ingredients

• 3⁄4 cup granulated sugar (5 1/4 ounces)
• 3  tablespoons crystallized ginger, minced
• 2  tablespoons lemon zest, grated
• 2  tablespoons lemon juice
• 1 3⁄4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1⁄4 teaspoon table salt
• 1⁄4 teaspoon baking powder
• 12  tablespoons unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 sticks)
• 1  large  egg yolk
• 1⁄2 teaspoon vanilla extract
• 1  tablespoon cream cheese, softened
• 2  tablespoons lemon juice
• 1 1⁄2 cups confectioners' sugar (6 ounces)

Directions

1. Heat oven to 375.
2. Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
3. Add flour, salt and baking powder and pulse until combined.
4. Add butter in chunks and pulse until mixture resembles fine cornmeal.
5. 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.
6. 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.
7. 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.
8. Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
9. 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.