I have a cookie exchange in a few days. Last year I brought these little babies and they were a hit. So I took pictures of them and fully intended to put them on the ole bloggy.
Now, a year later, here they are:
You will need these highly nutritional* ingredients:
2 loaves of white sandwich bread
2 blocks of cream cheese
1 egg yolk
1 cup of sugar
2 1/2 sticks of butter, melted
(you’re starting to question my definition of healthy, aren’t you?)
2 cups of sugar mixed with 1 tablespoon cinnamon
*lately, William has been highly interested in nutritional facts. Only he says, “Mom, I need to see the neutral ingredients”. I don’t correct him. Is that bad?
First, cut off the crusts of bread and roll each piece out flat with a rolling pin.
Mix up the cream cheese, egg and 1 cup of sugar. Take this filling and spread a generous amount on each piece of bread.
Then, roll it up tightly and cut it in half.
You’re going to dip each roll into the melted butter and then in the sugar mixture.
Pop those little crazies (you’ll have about 120, but you can put them super close) onto a cookie sheet and into the freezer until they are hard. Then take them out and bake them at 350* for 12-15 minutes.
Oh, they are insanely yummy. And since they are so small, you’ll have no problem popping them into your mouth at a high rate of speed. I’m not saying you should, I’m just saying you can.
And let us just take a moment to remember that last year while these were baking, I took a few pictures of my favorite little rolls. Sigh. She is so big now.
Over and out.
P.S. Some of you may remember Jane Wagner . . . I got this recipe from my Mom, who got it from her. Basically, I’ve learned that any recipe with Jane’s name on it is excellent. What a wonderful, full-of-Christ woman she was.