1 (8-oz.) pkg. cream cheese, softened
1/2 c. butter
1 c. self-rising flour

Preheat oven to 400°F. Beat cream cheese and butter at medium speed for 2 minutes or until mixture is creamy. Gradually add flour, beating at low speed until blended. Spoon dough into miniature muffin pans, filling two-thirds full, or refrigerate dough up to 3 days.

Bake for 17 minutes or until golden brown. Serve immediately.

Makes 2 dozen.