Ginger-Lemon Pinwheel Cookies

From CookingLight

Spicy ginger and tart lemon are a fresh combination in these flavorful cookies.

Ingredients

U.S.

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Conversion chart

Ginger Dough

• 1/4 cup(s) unsalted butter, softened
• 1/3 cup(s) packed dark brown sugar
• 1/4 cup(s) molasses
• 1 large egg yolk
• 6 ounce(s) (about 1 1/3 cups) all-purpose flour
• 3/4 teaspoon(s) ground ginger
• 3/4 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) ground nutmeg
• 1 dash(es) ground allspice

Lemon Dough

• 5 tablespoon(s) unsalted butter, softened
• 2/3 cup(s) granulated sugar
• 1 large egg white
• 2 teaspoon(s) grated lemon rind
• 3/4 teaspoon(s) vanilla extract
• 6 ounce(s) (about 1 1/3 cups) all-purpose flour
• 1/4 teaspoon(s) salt

Directions

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). 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. 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. 
2. 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). Add egg white; 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. 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.
3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13- by 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13- by 9–inch rectangle (3/16 inch thick); chill 10 minutes. 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.
4. Preheat oven to 350 degrees F. 
5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350 degrees F for 8 to 9 minutes or until set and lightly browned. Cool on wire racks. 

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