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3 cups all-purpose flour
9 ounces cream cheese, softened
1 1/4 cups butter or margarine, softened
Combine all ingredients; stir until blended. Shape dough into 72 balls; chill.
Place in greased miniature muffin pans, shaping each ball into a shell.
To freeze, bake as directed; let cool.
Place tarts in freezer container; cover and freeze up to 2 weeks.
To use, let thaw.
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