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Tart Shells



  • 3 cups all-purpose flour
  • 9 ounces cream cheese, softened
  • 1 1/4 cups butter or margarine, softened


  1. Combine all ingredients; stir until blended. Shape dough into 72 balls; chill.
  2. Place in greased miniature muffin pans, shaping each ball into a shell.
  3. To freeze, bake as directed; let cool.
  4. Place tarts in freezer container; cover and freeze up to 2 weeks.
  5. To use, let thaw.


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