Use the smallest holes of a grater to grate lemon rind; be careful not to get the bitter white flesh that's underneath the yellow skin.
Stir together butter and cream cheese in a large bowl until smooth; stir in sugar and remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets.
Bake at 350° for 13 to 15 minutes or until light brown. Remove to wire racks to cool.
NOTE: For easier stirring, allow cream cheese to soften at room temperature for 30 minutes, or unwrap and microwave for 15 to 20 seconds at HIGH.
Cream Cheese-Chocolate Chip Cookies: Omit lemon rind, and add 1 cup semisweet chocolate morsels. Bake as directed.
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