My pleasure!

BTW, I'm testing a microwave lemon curd today that's supposed to be very good...and easy! I'll report back if I'm not disappointed.

Please do.. I think warm lemon curd on warm Ginger bread topped with some real whipped cream, like they served at the fair years ago YUM.

Gut's

I will get over the hurt and trauma of you favoring Champagne's reciepe over my own. I'm sure she has more credibility than I. However, next time, roll your dough balls in sugar.
That is the "coups de grace".

Maynard, my recipe is also similar to yours, but I do roll in sugar and it does make a good difference.

Maynard, the sugar roll is a good idea. I mostly make these cookies during the holidays. I like to decorate the edges with just dots of white royal icing. If I coat the cookies with sugar, the icing won't stick to them. Maybe this year I'll do the sugar.

Champagne

Please keep doing what you have been doing. I admire you, because you always have a reason for what you do. I tend to stick with what has worked in the past, until something better comes along. Or, "I go with the flow". Sarah Palin said "only dead fish go with the flow". Yikes! Hope she was not looking at me.

Maynard if you look at the recipe I posted I did use yours over champagnes' I just have no need for "shortening" and being the same amount I elected to use salted butter, hence no salt. I used your baking soda and flour amounts though. So the recipe is more like yours than champagnes'. I did forget to thank you for your help for this I apologize.
Now the issue of rolling your dough balls in sugar. First you must know I have made three batches of these since 3/19/10 the first batch was gone in less than 24 hours, (had house guest this weekend). The second batch I did try putting sugar on my dough balls. They were good but the others liked them with out the sugar. It did change the texture a little, and like I said they were good. So I'm sorry to say I will not be rolling my dough balls in sugar.