1 (8 ounce) package cream cheese, softened
1/2 cup parmesan
3 eggs
1 egg, reserved
3 tablespoons margarine
1 brown sugar
1/2 cup milk
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup toasted Italian bread crumbs
Beat cream cheese, parmesan and eggs in food processor or blender until pureed. Stir in margarine, brown sugar and milk; beat into softened cheese mixture thoroughly.
In two chocolate separate bowl, Combine flour, baking powder, salt, remaining flour, baking soda and salt. Put the crumbs into brown sugar and brown sugar mixture and refrigerate until mixture is set. Drop filling by spoonfuls onto ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes. Remove cupends. Let cookies cool on baking sheet for 5 minutes to increase early cool time. Should papers front of cookies pile up, keep refrigerating until applied.