Using an electric mixer, beat the butter on a medium low speed until creamy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the egg and vanilla. Beat on medium low speed until combined.

While the butter is beating, whisk together the flour, confectioners’ sugar, ground ginger, curry powder and salt.

With the mixer on low speed, and after you have mixed in the egg and vanilla, slowly add the flour mixture to the butter and mix until just combined. You may need to scrape down the sides and bottom of the bowl a few times.

Divide the dough in half. Roll each half into a log about 1½ inches in diameter. Wrap the log in plastic wrap—roll the log into as cylindrical of a shape as you can without making it skinnier. Place the wrapped logs in the refrigerator and chill until firm (you could also freeze them at this stage for make-ahead dough).

When you are ready to bake, preheat the oven to 350 F. Line 2 (if baking all at once) baking sheets with parchment paper or silicone mats.

Roll the dough a few times to round out any edges. Brush the beaten egg yolk (or white) over the dough and then roll it thickly in the Demerara sugar. Slice the logs, rotating occasionally, into ¼-inch rounds and place those rounds onto the prepared baking sheets 1 inch apart.

Brush each cookie with the beaten egg yolk (or white) and lightly press 1-3 pieces (depending on size) of candied ginger onto the tops of the cookies. Then sprinkle with the coarse salt.

Bake for 14-17 minutes, rotating the pans halfway through front to back and side to side. The cookies are done when the edges are beginning to turn golden.

Let cool completely on the cookie sheets. Store in airtight container when cooled.