In a large bowl, cream sugar and butter until light and fluffy. Beat in the eggs, corn syrup, lemon peel, and extracts. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.

Shape into three balls, then flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour or until firm.

Roll each portion of dough between two sheets of waxed paper into 1/8-in. thickness. Cut with a floured 2 1/2-in. fluted round cookie cutter. Using a floured spatula, place 1 in. apart on greased baking sheets. Reroll scraps if desired.

Bake at 350°F for 6-8 minutes or until edges are golden brown. Cook for 2 minutes before removing from pans to wire racks.