3 (3 oz.) pkgs. cream cheese at room temp.
1/2 c. butter at room temp.
1 1/2 c. flour

Mix cream cheese and butter thoroughly. Add the flour and work with fingers or pastry blender until smooth. Chill well, at least 30 minutes.

Preheat oven to 400 degrees. Roll the dough to 1/8 inch thickness on lightly floured surface and cut into rounds with a 3 inch biscuit cutter. Place a teaspoon mushroom filling on each and fold dough over filling.

Press edges together with a fork. Prick top crust to allow for escape of steam. Place on an ungreased baking sheet and bake until lightly browned, about 15 minutes.

MUSHROOM FILLING:

3 tbsp. butter
1/2 lb. mushrooms, finely chopped or 2 sm. jars of pieces
1/4 tsp. thyme
Black pepper to taste
1 lg. onion, finely chopped
1/2 tsp. salt
1/4 c. sweet or sour cream

In a skillet, heat butter, add onion and brown lightly. Add mushrooms and cook, stirring often, about 3 minutes. Add the thyme, salt and pepper and sprinkle with flour. Stir in cream and cook gently until thickened. 2 dozen. These can be frozen.