In a medium bowl, cream butter and cream cheese until smooth.
Gradually beat flour into creamed mixture.
Divide dough in half.
Shape each into a disk; wrap in plastic.
Refrigerate 1 hour or until firm enough to handle.
Pre-heat oven to 350°F.
Remobe from refrigerator and shape dough into 1-inch balls; place in greased mini-muffin cups.
Using floured fingers, press evenly onto bottoms and up sides of cups.