1 lg. family loaf Pepperidge Farm Bread
1 egg
1 (8 oz.) cream cheese
1/4 c. sugar
2 sticks butter
4 tsp. cinnamon
1 c. sugar

Do not substitute.

1. Blend egg, cream cheese and sugar until creamy.

2. Melt butter; put aside.

3. Mix cinnamon and sugar in separate bowl; put aside.

4. With sharp knife trim crust from bread and flatten bread with glass or rolling pin.

5. Spread small amount of egg-cheese mixture on bread and roll thin. Cut in half and dip in butter and roll in cinnamon and sugar mixture.

6. Freeze cookies at least overnight or up to 2 weeks.

7. Bake frozen cookies 15 minutes at 450 degrees.