Ginger-Lemon Pinwheel Cookies

• Ginger dough
• 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
• Lemon dough
• 5 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg white
• 2 teaspoons grated lemon rind
• 3/4 teaspoon vanilla extract
• 6 ounces all-purpose flour (about 1 1/3 cups)
• 1/4 teaspoon salt

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 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.
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 350u0b0.
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 350u0b0 for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

ginger dough, unsalted butter, brown sugar, molasses, egg yolk, flour, ground ginger, ground cinnamon, salt, ground nutmeg, ground allspice, lemon dough, unsalted butter, granulated sugar, egg white, lemon rind, vanilla extract, flour, salt

Taken from www.food.com/recipe/ginger-lemon-pinwheel-cookies-405266 (may not work)