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° 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). Nutritional Value per cookie: calories 46 (29% from fat), protein 0.6g, Fat 1.5g (Sat 0.3 g, Mono 0.6g, Poly 0.4g), Carb 7.7g, Fiber 0.1 g, Chol 4 mg, iron 0.3 mg, Sodium 49 mg, calcium 13 mg cook 048