- 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
- 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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