ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pastry Cups

Yield 4 dozen

Ingredients

  • 2 (3-ounce) packages cream cheese, softened
  • 2/3 cup butter, softened
  • 2 cups all-purpose flour

How to Make It

  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed just until blended. Wrap dough in wax paper, and chill at least 2 hours.

  2. Divide dough in half. Divide each half of dough into 24 balls. Flatten each ball with palm of your hand, and place in lightly greased miniature (1 3/4") muffin pans, shaping each into a shell. Cover and chill until ready to fill and bake.