Gingerbread Checkerboards

3/4 c. each butter and sugar
1 egg
1 1/2 tsp vanilla
1 Tbsp ginger
1/4 tsp salt
1/2 tsp white pepper
1/4 c. each molasses and light corn syrup
3 c. flour

Beat first 7 ingredients for 3 minutes, half into two separate bowls. Add molasses and 1 1/2 c. flour to one bowl and corn syrup and 1 1/2 c. flour to the other bowl. Put each bowl of dough between two layers of plastic wrap and roll out into equal rectangles about 1/3" thick. Freeze for 1 hour or until very stiff. Cut into strips and layer 3x3 alternating colors. Slice 1/3" and bake at 375 for 10 minutes.