Set aside bag of crushed lemon drops. Empty the contents of the jar into a large bowl. Stir in 2 eggs, 1/4 cup softened butter, and 1/4 cup canola oil until combined (knead dough if necessary to combine). Shape dough into 1-inch balls. Roll balls in crushed lemon drops to coat. Freeze balls for 15 minutes. Preheat oven to 350°F. Line a cookie sheet with parchment paper. Place balls 3 inches apart on the prepared cookie sheet. Bake for 7 to 8 minutes or until lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.
To Make Ahead:
Store jar of mix in a cool, dry place for up to 1 month.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
75 calories; fat 3g; cholesterol 10mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; sugars 8g; protein 1g; vitamin a 36.3IU; vitamin c 1.9mg; niacin equivalents 0.3mg; folate 9.4mcg; sodium 80mg; potassium 8mg; calcium 11mg; iron 0.2mg.