Gingery - with a touch of lemon - soooo easy!

My neighbor gave us some very crisp, thin lemon flavored cookies from Costco. My live in feinschmecker said "mmm good". So I pulled out an old California recipe for thin crisp cookies - with more ginger flavor than lemon - and I got a "mmmm, very good" comment.
Gingery Crisps with Lemon
Recipe makes 35 to 45 cookies - you choose the size. Preheat oven 350.
1 cup flour
1/2 cup very fine sugar (icing/confectioner's sugar ok)
1/4 lb unsalted butter - cut in small pieces for food processor.
heaping 1/4 cup finely chopped candied ginger
zest of one lemon
2 teaspoons fresh lemon juice
1 teaspoon dried ground ginger
(Optional: a few toasted pecans, crumbled, to sprinkle on top)
Process all ingredients in Cuisinart until dough forms.
Roll dough into small balls - 3/4 to 1-inch size - smaller ones yield more cookies!
Place them on non-stick (or silicone lined) cookie sheets. Press flat with your fingers. If desired, press a few pieces of crumbled pecans in the middle.
Bake in preheated (350) oven, on middle shelf until golden brown - about 12-14 minutes.
Lift off cookie sheets with thin spatula and let them sit a few minutes to become crisp. Enjoy!