Beat butter and cream cheese until smooth. Add flour, mix to forma soft dough. Chill at least l hour or overnight. Preheat oven to 350

degrees. Place walnut-sized balls of dough into ungreased mini-muffin

pans. Press each ball of dough with flour on your fingers to fill the

cup. If you have a Pampered Chef mini-tart shaper, this works well, but be sure to dip the whole end in water to moisten and then in flour.

Mix all ingredients well. Fill each unbaked dough-lined mini-muffin pan. Bake for 15-20 minutes or until brown. Dust tops with

powdered sugar when cool.