PREPARATION:

1. Preheat oven to 300°F.
2. Beat butter, sugars and salt in large bowl with electric mixer at medium speed until creamy. Gradually add flour, beating until well blended.
3. Shape dough by tablespoons into balls. Place 1 inch apart on ungreased cookie sheets; flatten to 1/2-inch thickness. Cut ginger into 1/4-inch-thick slices. Place 1 slice ginger on top of each cookie.
4. Bake 20 minutes or until set and lightly browned. Cool 5 minutes on cookie sheets. Remove to wire racks to cool completely.
5. Prepare Bittersweet Glaze; drizzle over cookies. Let stand about 30 minutes or until glaze is set.