In the bowl of a stand mixer(or food processor), combine the flour, confectioners’ sugar, baking powder, salt, orange zest, ginger, and turmeric.

Add the pieces of butter and mix until the butter is in small pieces throughout the flour mixture.

In a small mixing bowl, stir together the orange juice and vanilla. Pour into the mixer bowl with the rest of the ingredients and mix just until the dough forms.

Place the dough on a sheet of parchment paper and roll into an 8” log. Place the log into the center of the paper. Fold the parchment over the dough and push a ruler edge or dough scraper against the bottom edge of the log where it meets the parchment to remove air pockets and compress the dough into a log about 10” long.

Roll-up the log in the parchment paper, then place into a paper towel tube cut open lengthwise (to keep the bottom of the log rounded). Wrap the tube encased dough in plastic wrap and chill for at least 2 hours.

When ready to bake: Preheat oven to 325° F. Line a baking sheet with parchment paper.

Unwrap the dough and slice ¼” thick. Place on prepared cookie sheet about 1” apart.

Bake in the preheated oven for 12-15 minutes, or just until the bottom edges begin to turn golden. The surface should not brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.

Prepare glaze: In a small bowl, combine the confectioners’ sugar, ginger, and turmeric (optional). Add the orange juice, 1 teaspoon at a time, while mixing until a drizzling/spreading consistency is achieved.

With the wire cooling rack positioned over a sheet of wax paper (to catch drips) drizzle or spread the glaze over a few cookies at a time. Sprinkle immediately with large crystal decorating sugar. Allow the glaze to set completely for several hours before storing the cookies.

Store at room temperature in an airtight container. Glazed cookies stay fresh for at least 1 week. Cookies without glaze stay fresh for up to 2 weeks.