Instructions: Preheat oven to 350 degrees; coat 2 baking sheets with nonstick cooking spray. Beat the cream cheese, oil, lemon juice, egg, egg white, lemon rind and sugar with an electric mixer until smooth. Add the flour, baking soda and salt; beat until well mixed. Drop the batter by rounded teaspoonfuls about 2 inches apart onto the baking sheets. Bake for about 10 minutes, or until the cookies are lightly browned and firm to the touch.

Cool on a wire rack. Repeat until all the cookies are baked. Store the Lemon Drops in the refrigerator between layers of waxed paper.

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