Cream-Cheese Pastry | Susan Orantes

1 (8oz) Pkg. cream cheese, room temperature

1 cup butter, room temperature

2 tsps vanilla extract

2 cups all purpose flower

In a food processor fitted with a steel blade, process cream cheese, butter and vanilla until smooth. Add flower, process until well blended and dough begins to cling together in a ball. Use immediately as recipe directs or wrap and store. May be storied in the refrigerator up to1 week May be frozen, wrapped airtight, in moisture and vapor proof paper up to 2 months. Thaw in refrigerator several hours before using.

a versatile pastry dough used to make Rugelach or Chocolate Pecan Tassies

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