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Total Time
2 Hours 20 Mins
Yield
Makes 6 dozen

How to Make It

Step 1

Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour to butter mixture, beating at low speed just until blended. Shape dough into 72 (3/4-inch) balls, and place on a baking sheet; cover and chill 1 hour.

Step 2

Place dough balls in cups of lightly greased miniature muffin pans; press dough to top of cups, forming shells.

Step 3

Bake at 400° for 10 to 12 minutes. Remove from pans to wire racks, and cool completely (about 15 minutes).

Step 4

Test Kitchen Tip: Baked pastry shells may be made up to 1 month ahead and frozen in an airtight container. Thaw at room temperature before filling.

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