Instructions: Preheat oven to 375F.

Combine first 3 ingredients in a bowl; stir well, and set aside.

Place 1 cup sugar, 2 teaspoons lemon rind, and ginger in a food processor; process 1 minute or until the sugar mixture is lemon-colored, scraping the sides of the processor bowl once.

Spoon the sugar mixture into a large bowl; add margarine to the sugar mixture, and beat at a medium speed of mixer until light and fluffy. Add corn syrup,
vanilla extract, and eggs; beat well. Stir in flour mixture (dough will be
stiff.)

Combine remaining 1 teaspoon lemon rind and 3 tablespoons sugar in a small bowl; stir well. Set lemon-sugar aside.

Coat hands lightly with cooking spray, and shape the dough into 60

(1-inch)

balls. Roll the balls in lemon-sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten the balls with the bottom of a glass. Bake at 375F for 7 minutes, and let cool for 5 minutes. Remove the
cookies from pans, and let cool on wire racks.

Yield: about 5 dozen

(serving
size: 1 cookie.)

NOTES : Made on 2/26/96. Everybody who tried them liked them. The thinner
ones were crispy and crunchy. Lemon flavor was refreshing. Used 1 cookie
heet without cooking spray and 1 with- no difference none of the cookies
tuck. My yield was closer to 30 larger cookies rather than the 50 quoted in
he recipe.

Authentic

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