In a large bowl, cream butter and 3/4 c confectioners sugar until blended. Beat in lemon peel and lemon extract. Gradually beat in flour. Stir in nuts and ginger. Refrigerate for 1 hour or until easy to handle.
Shape dough into 1" balls; place 2" apart on a parchment lined baking sheet. Bake at 350 for 14-16 minutes or until lightly browned.
Roll warm cookies in remaining confectioners sugar. Cool on wire rack. When cooled roll cookies in confectioners sugar again.