June’s Cream Cheese Pastry Shells

June's Cream Cheese Pastry Shells


2 3-ounce packages cream cheese
2 sticks margarine
2 cups sifted flour


Allow cream cheese and margarine to come to room temperature – blend thoroughly. 

Add flour. Mix well. Chill in refrigerator 2 or 3 hours. 

Roll into 1 inch balls and press each into tiny muffin tins forming a shell. 

Bake at 350-degrees for 15-17 minutes.  

Makes about 60 shells. 

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