1 c. real butter, softened
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar, sifted
2 c. all-purpose flour
1/4 tsp. salt

Cream butter and cheese until fluffy; gradually blend in sugar. Stir together flour and salt. Stir into creamed mixture. Cover and chill dough several hours, overnight ideal. Divide dough into thirds. On a slightly floured surface, roll each portion to a 12 x 10 inch rectangle. With a fluted pastry wheel, cut into 2 1/2 inch squares. After filling, place on ungreased cookie sheet. Bake at 350 degrees until firm but not brown, about 12 minutes. If you want these sweet sprinkle with powdered sugar while warm.