Line 24 muffin cups with paper liner; place one cookie
in each. In mixer beat cream cheese, sugar, lemon peel until light
and fluffy. Beat in 1 egg at a time. Spoon 1 heaping Tbsp of cream
cheese in each cup. Top with 2 tsp of cranberry topping and another
heaping Tbsp of cheese mixture. Dot with topping and swirl gently.
Bake at 325 degrees for 30 minutes or until set. Cool. Serves 24.
