1 c. (1/2 lb.) butter
1 pkg. (3 oz.) cream cheese
1 c. sugar
1 egg, beaten
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 1/2 c. flour, unsifted
1 tsp. baking powder
1/2 c. graham cracker
Cheese filling

Beat butter, cream cheese, and sugar until light and fluffy. Add egg, lemon peel and juice and mix well. Stir in the flour and baking powder until thoroughly blended. Chill dough until firm, about 1 hour. Divide dough into 48 equal sized portions. Shape each into a ball, then roll in cracker crumbs to coat all sides. Place balls on lightly greased baking sheets, and flatten each slightly. Press an indentation in the top of each cookie, and fill with about 1/2 tsp. cheese filling. Bake at 325 degrees for about 25 minutes.