• 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.

Notes

• !

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