3 cups all-purpose flour
9 ounces cream cheese, softened
1 1/4 cups butter or margarine, softened

Combine all ingredients; stir until blended. Shape dough into 72 balls; chill. Place in greased miniature muffin pans, shaping each ball into a shell.

To freeze, bake as directed; let cool. Place tarts in freezer container; cover and freeze up to 2 weeks.

To serve, let thaw.

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