BakeBakeBake

These were kind of a "Thanks for trusting us with your sons' lives for yet another winter" gift.

The original Martha Stewart recipe called for lemon zest, unfortunately only lemon juice was available. I substituted the lemon zest for about the same amount of finely chopped ginger.
They remind me of the cookies The Berenstein Bears' grandmother made. She probably used honey though.

Old-Fashioned Sugar Cookies
(from Martha Stewart's Cookies, p. 87)

3 cups all-purpose flour
1 teaspoon baking sode
1/4 teaspoon coarse salt
1 3/4 cups granulated sugar
1/4 cup light brown sugar
1 tablespoon finely grated lemon zest
1 cup unsalted butter
2 large eggs
1 tablespoon fresh lemon juice
Sanding sugar, for sprinkling

1. Preheat oven to 350F. Sift together flour, baking soda, and salt

2. Put sugars and zest in the bowl of an electric mixer fitted with the paddle attachment (or you know mix by hand). Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time, and then the lemon juice. Reduce speed to low; gradually mix in flour mixture.

3. Using a 2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 3 inches apart. Flatten cookies slightly; sprinkle with sanding sugar. Lightly brush with a wet pastry brush; sprinkle with more sanding sugar.

4. Bake cookies until golden, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks using a spatula; let cool completely.

PS. A special shout out goes out to my grandmother for letting two pierced and tattooed boys go into her home and borrow her tea set.