9 Ounce (Three 3 Ounce Packages, At Room Temperature)
1⁄2 Cup (8 tbs) (At Room Temperature)
1 1⁄2 Cup (24 tbs)
1 Cup (16 tbs)
1. Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes.
2. Preheat oven to hot (450° F.).
3. Roll the dough to one-eighth-inch thickness on a lightly floured surface and cut into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick top crusts to allow for the escape of steam.
4. Place on an ungreased baking sheet and bake until lightly browned, about fifteen minutes.