1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. golden pound cake mix
2 tsp. grated lemon peel
2 tbsp. lemon juice
1 egg, beaten
2 c. powdered sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt

Reserve 1/4 of cream cheese for frosting. Mix cake mix (dry) with lemon peel, 2 tablespoons lemon juice, egg and remaining cream cheese until blended. Drop by rounded teaspoonsful about 2" apart onto ungreased cookie sheet. Bake at 350 degrees until firm, 13 to 15 minutes (cookies will not brown). Cool slightly before removing from cookie sheet; cool completely.

Mix reserved cream cheese with powdered sugar, 1 tablespoon lemon juice, vanilla and salt. Add a little more lemon juice if frosting is too thick to spread. Frost cookies. Sprinkle with nonpareils if desired. Makes about 3 dozen.