1 sm. cream cheese (3 oz.)
7 tbsp. butter
2 c. + 2 tbsp. flour
1/2 c. milk (+ or - as needed)
1/4 tsp. salt

Allow cream cheese and butter to soften to room temperature. Blend together with mixer. Mix in 1/2 flour and all of salt. Then blend remaining flour alternating with milk. Dough should be stiff. Chill 1/2 hour or refrigerate overnight.

With floured hands, pinch off dough to make roll (thumb-sized and 4 inches long). On ungreased baking sheet, pat roll flat to make loaf shape, 2 1/2 x 5 inches, a little thicker than a cracker. Take fork and pierce top like saltine. Should make 9 flat loaves. Bake at 400 degrees for 15 minutes or until light brown color. When cool, store covered.

Do not overbake - use as small amount extra flour as possible. Make 24 hours or less before use.