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1 (8 oz.) pkg. cream cheese, softened 1/2 c. (1 stick) butter, softened 1 c. self-rising flour Beat cream cheese and butter at medium speed with an electric mixer 2 minutes, or until mixture is creamy. Gradually add flour, beating at low speed just until blended. Spoon dough into lightly greased miniature (1 3/4-inch) muffin pans, filling 2/3 full, or cover and store dough in refrigerator up to 3 days. Bake at 400 degrees for 17 minutes, or until golden. Serve immediately. Yields 2 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |