Cream Cheese Pastry
|Soft cream cheese||1⁄2 Pound|
|Soft margarine||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs), sifted|
Have cheese at room temperature.
Cream cheese, margarine and salt; blend in flour.
Refrigerate for several hours before using.
Roll out on floured board; cut into small circles.
May be filled as desired.
Fold dough over filling; seal edges.
Bake on un-greased cookie sheets at 350 degrees for 10 to 12 minutes or until lightly browned.