Directions: Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.
Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container. Yield: 52 cookies
(serving size: 1 cookie). Yeah, sure.