Ginger-lemon Pinwheel Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup unsalted butter, softened
• 1/3 cup packed dark brown sugar
• 1/4 cup molasses
• 1 large egg yolk
• 6 ounces all-purpose flour (about 1 1/3 cups)
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 dash ground allspice
• 5 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 2 teaspoons grated lemon rind
• 3/4 teaspoon vanilla extract
• 6 ounces all-purpose flour (about 1 1/3 cups)
• 1/4 teaspoon salt

Recipe

• 1 to prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
• 2 add molasses and egg yolk; beat until well blended. weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
• 3 combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. add flour mixture to butter mixture; beat at low speed just until combined. wrap dough in plastic wrap; chill 30 minutes.
• 4 to prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes).
• 5 add egg ; beat until blended. beat in rind and vanilla. weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
• 6 combine 6 ounces flour and 1/4 teaspoon salt. add flour mixture to butter mixture; beat at low speed just until combined. wrap dough in plastic wrap; chill 30 minutes.
• 7 unwrap ginger dough. roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes.
• 8 unwrap lemon dough. roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes.
• 9 carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. starting with the long side without a border, roll up dough, jelly-roll fashion. seal edges (do not seal ends of roll). cover with plastic wrap; freeze 30 minutes.
• 10 preheat oven to 350°.
• 11 unwrap dough. cut with a sharp knife into 40 slices (about 1/4 inch thick). reshape rounds, if necessary.
• 12 arrange slices 1 inch apart on baking sheets lined with parchment paper. bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. cool on wire racks.