It's A Baking Double Whammiiii

Time is running out on me so I decided to make my last two sets of cookies together. I owe so many people cookies that it's ridiculous lol. So I'm like those Elf cookie guys...you know the ones I'm talking about. Anyways. Here are are the recipes for the cookies made. Unfortunately, my camera is still down and my blackberry was out for a cleaning, so I was unable to take any photos of the cookies. But they came out well and tasted great. I'm having some friends over to taste 'em. I'll encourage them to go give feedback so you know.

Lemon Cookies
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking soda
dash of salt
1 1/2 cups cups sugar
3/4 (6 ounces) butter, room temperatue
1 large egg
1/4 cup lemon juice
2 tablespoons finely grated lemon peel

Preparation:
In a mixing bowl, stir together the flour, baking oda and salt. In a separate bowl, beat together 1 cup of sugar with the butter until light and fluffy. Beat in the eggs, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refridgerate until firm, about an hour.

Preheat the oven to 375 degrees F.
Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes. Cool the cookies on a rack and store in an airtight container.
Makes about 5 to 6 dozen lemon icebox cookies.

Ginger Cookies
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.