Ginger-Lemon Pinwheel Cookies

Ingredients

• 0.3 cup t brown sugar dark packed
• 1 large egg whites 
• 1 large egg yolk 
• 1.3 cups flour all-purpose
• 0.7 cup granulated sugar 
• 1 Dash ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 0.1 teaspoon nutmeg 
• 2 teaspoons lemon zest grated
• 0.3 cup blackstrap molasses 
• 0.3 teaspoon salt 
• 0.3 cup butter unsalted softened
• 5 tablespoons butter unsalted softened
• 0.8 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

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).
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.
4. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
5. 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).
6. 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.
7. Combine 6 ounces flour and 1/4 teaspoon salt.
8. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
9. Unwrap ginger dough.
10. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough.
11. Roll lemon dough between sheets of plastic wrap into a 13 x 9inch 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.
12. Preheat oven to 35
13. Unwrap dough.
14. 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.
15. Bake, 1 batch at a time, at 350 for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.