Instructions: Preheat oven to 375 degrees. 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 medium speed of a mixer until light and fluffy. Add corn syrup, vanilla extract, and egg; 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 375 degrees for 7 minutes, and let cool 5 minutes. Remove the cookies from pans, and let cool on wire racks.

Yield: about 5 dozen (serving size: 1
cookie).

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