Base Dough

• 1
  Line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper.
• 2
  Cream butter and sugar. Beat in egg and corn syrup.
• 3
  Whisk together flour, ½ teaspoon ginger, salt and baking soda.
• 4
  Stir flour mixture into creamed butter mixture until well blended.
• 5
  Divide dough in half. To one half add ¾ teaspoon ginger, cinnamon and molasses and blend well. To the other half blend in lemon juice and lemon peel.
• 6
  Spread ginger mixture evenly in prepared pan. Spread the lemon mixture evenly over the ginger mixture. Cover and place in the freezer until firm.
• 7
  Preheat oven to 375°F. Turn dough out of pan and remove waxed paper.
• 8
  Cut dough in thirds length-wise; cut each third crosswise into ¼-inch slices. Place slices ¾-inch apart on ungreased cookie sheet.
• 9
  Bake 8 to 10 minutes or until lightly browned at edges. Transfer cookies to wire racks; let cool. Store in airtight container.

•  !
  Dough can be prepared days or weeks in advance and kept frozen before slicing and baking.